Slice 1/2 large white onion and place in a cast iron skillet
Place chicken on onions and stuff with a whole lemon that has been cut in a half, plus fresh sage & thyme.
Rub chicken with olive oil and sprinkle with salt and pepper
Roast chicken at 375˚ till temperature reads 165˚ in the thickest part of the breast and thigh (approximately 20 minutes per pound)
Let rest for 10 minutes before carving. Serve with pan drippings.