Preheat the oven to 210°C/gas mark 7. Place the chicken in a small roasting pan and brush the oil over it. Place the lemon, garlic and thyme sprigs in the cavity of the chicken and pour in a thin layer of water around the chicken to help keep it moist while cooking. Place in the oven and roast for 20 minutes, then lower the oven to 190°C/gas mark 5 and roast for a further 1 hour 20 minutes, until the juices run clear. Baste it regularly.
Meanwhile, cook the bulgur wheat according to pack instructions, then leave to cool slightly. Mix with the remaining tabbouleh ingredients, reserving a handful of pomegranate seeds to scatter on top, and season to taste. Serve at room temperature.
15 minutes before the chicken has finished roasting, brush the honey over the top. Return to the oven to finish cooking until the honey has browned nicely and looks glazed. Leave to rest for around 15 minutes, then carve and serve with the pomegranate tabbouleh.