You can eat this chicken in the Summer with a salad or in the Winter as a roast.
Arrange the chicken, skin side up in a roasting tin. Scatter the thyme, red onions, garlic, and lemon around the chicken. Drizzle with olive oil, then season with the salt and pepper.
Roast in the centre of a preheated oven at 180 °C for 1 hour. Voila
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