Preheat your oven to 375 degrees.
Remove the giblets from the chicken and clean thoroughly with cold water. Dry chicken.
Rub oil on the chicken and season with salt, pepper and thyme.
Chop onions into large pieces.
Put the chicken on a rack (to prevent dryness) in a roasting pan and surround with onions.
Combine Dijon mustard, honey, and chicken broth and pour over the chicken.
Roast the chicken for 45 minutes, basting halfway through.
Chop apples into similar large pieces like the onions. Sprinkle with brown sugar and add to the pan.
Roast until the apples are soft and the chicken cooked to an internal temperature of 165. For me, that was 55 more minutes.