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1
Preheat the oven to 425 degrees F.
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2
Remove and discard the chicken giblets.
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3
Pat the outside dry. Liberally salt and pepper the inside of the chicken.
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4
Cut the lemons in quarters, place 2 quarters in the chicken along with the garlic and reserve the rest of the lemons.
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5
Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper.
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6
Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
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7
Place the chicken in a small (11 by 14-inch) roasting pan. (If the pan is too large, the onions will burn.)
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8
Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pour the mixture around the chicken in the pan.
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9
Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh.
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10
Remove the chicken to a platter, cover with aluminum foil, and allow to rest for 10 minutes while you prepare the sauce, leaving the lemons and onions in the pan.
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11
Place the pan on top of the stove and turn the heat to medium-high.
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12
Add the wine and stir with a wooden spoon to scrape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens.
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13
Add any juices that collect under the chicken. Carve the chicken onto a platter and serve with the lemons, onions, and warm sauce.
