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.