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1
Heat the oven to 500 degrees.
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2
Combine the lemon juice, 1/2 cup parsley, garlic and some salt and pepper, and rub this mixture all over the chicken.
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3
Put the chicken, breast side down, on a rack in a roasting pan and put the pan in the oven.
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4
While it's roasting, melt the butter or heat the olive oil in a medium skillet or saucepan over medium heat, then add the onions; cook, stirring occasionally, until softened, 10 to 15 minutes.
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5
Stir in the remaining parsley and the stock.
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6
After the chicken has roasted for about 20 minutes, spoon some of the onion mixture over it, then turn the bird breast side up.
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7
Top with more of the onion mixture, leaving some in the saucepan.
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8
Baste again after 10 minutes; at this point the breast should be beginning to brown (if it isn't, roast a few more minutes).
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9
Turn the heat down to 325 degrees, baste again, and roast until an instant-read thermometer inserted into the thickest part of the thigh reads 155 to 165 degrees.
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10
Total roasting time will be about an hour and a half.
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11
Remove the chicken from the oven and let it rest for about 5 minutes.
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12
Meanwhile, pour some or all of the pan juices into the saucepan with the remaining onion mixture and bring to a boil; reduce slightly if the mixture is thin.
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13
Carve the chicken and serve with the sauce.
