Preheat oven to 425 degrees.

Place the onion, lemon, 4 thyme sprigs, butter, salt, and pepper on a tray so it will be ready for you and you won't have to keep washing your hands after every step!

Remove the chicken from the package, and remove the giblets from the cavity. Rinse the bird under cold water then pat dry with paper towels.

Place the bird in a roasting pan. Sprinkle the inside of the cavity with salt then stuff it with the onion, lemon, and thyme sprigs. Rub the butter all over the outside of the chicken then season generously with the remaining salt and fresh blacked pepper. Tuck the wings into the body as much as you can and tie the legs together with kitchen string. Roast for 1 hour.

While the bird roasts, prepare the squash and brussels, and make the glaze. Remove any shriveled leaves from the sprouts, trim the end, and slice in half. Chop the squash into bite sized hunks (no need to peel). Toss them with the olive oil and season with salt and pepper.

In a small bowl, whisk together maple syrup, dijon, balsamic vinegar, and the leaves of the remaining two sprigs of thyme. Set aside.

Remove the chicken from the oven and add the squash and brussels sprouts to the pan. Brush both the chicken and the vegetables with a little bit of the maple glaze. Roast for another 30 minutes or until the chicken registers 165 degrees at the thickest part of the thigh. Once done, remove the chicken from the oven, tent with foil, and allow to rest 10-15 minutes before slicing.

Warm the remaining glaze on the stove top or in the microwave and serve hot with the chicken and vegetables.