Dismantle the rooster. To do this, cut off the legs and cut away the protruding skin at the abdominal opening, cut the wing tips at the joint.
Turn the rooster onto its breast side and dislocate the joints of the legs by applying a little pressure. Place back on its back side and score the skin at the joint, pushing the leg outward and cutting through the joint.
Cut the breast fillets down the center to the bone, along the rib cage cut the fillets with the wing bone from the goose carcass.
For the marinade, pluck the leaves from the thyme stem and mix them together with the honey and lemon juice, season the goat parts with salt and rub them with the marinade, wrap them with the bacon and let them marinate in the refrigerator for 30 minutes. While the goat is marinating in the refrigerator, prepare the vegetables.
For the vegetables, peel the root vegetables and cut them lengthwise into thin sticks, quarter the potatoes lengthwise and halve the garlic widthwise. Put them on a baking tray with the thyme and the rest of the ingredients, mix and season well with salt and pepper, put the goat on top and roast in the oven at 170°C for about 40 minutes.
Before serving, garnish the rooster with some fresh thyme.