Pre-heat the oven to 425 ̊F.

Clean the chicken by removing the giblets and any extra fat inside the cavity, rinsing with water and drying thoroughly with a paper towel.

Sprinkle the salt and pepper inside the cavity of the chicken. Squeeze the lemons over the chicken and in the cavity. (Optionally, push chopped thyme and lemon zest under the skin of the chicken, on the breasts and thighs.) Stuff the squeezed lemons halves into the cavity with the garlic and half an onion. Brush the chicken liberally all over with the oil, and sprinkle the salt and pepper over the entire exterior of the chicken.

Place the chicken on a rack in a roasting pan and pour enough liquid (water, beer, wine or chicken stock) into the roasting pan to cover the bottom. This will prevent the chicken drippings from evaporating and at the end you’ll have something with which to make a gravy or sauce.

Roast at 425 ̊F for 15 minutes and then turn the oven down to 350 ̊F. Continue to roast for another 60 to 75 minutes, or until an instant read thermometer in the inner thigh meat registers 165 ̊F. Let the chicken rest for 5 minutes and then carve and serve. If you like, strain the drippings and serve as a jus with the chicken. Alternately, use the drippings to make gravy for the chicken.