Brine an organic chicken overnight in a stock pot. (I take 1/2 cup kosher salt to a full pot of water – so that it covers the chicken. You can add peppercorns and herbs for more flavor but it is not necessary)

Heat oven to 500°. First make your herb sauce that will be placed under the skin. I like a blend of rosemary and thyme: Trim the rosemary leaves off of 6 stalks and take about 1/4 cup thyme leaves and place them in a small food processer with 5 cloves of garlic and 1/2 cup of EVOO. Blend until the herbs are chopped into small pieces. Feel free to add more oil to get a thick liquid consistency.

Thinly slice 1 lemon and set aside.

Now rinse and pat dry the chicken with paper towels and set on clean work surface. Using your hands to gently lift the skin over the breasts, spoon the herb sauce under the skin and spread evenly over the breast meat. Place a few thin lemon slices under the skin. Coat the outside and inside of the chicken with more herb mixture then stuff with one onion (cut into large sections), and any remaining  fresh herbs.

Place chicken into a roasting pan, add water to cover bottom of pan and place in oven.  I like to add water to the bottom of the pan (about 1/2″) to keep the drippings from burning. Cook at 500° for 20 minutes, then drop temperature to 375° degrees and continue roasting until thermometer reads 150°. Keep a thin layer of water in the pan while roasting. Let the chicken rest on a cutting board for a least 15 minutes. At this time, add chicken stock or water to your roasting pan to begin a gravy. In a small bowl combine flour and water or arrowroot in lieu of the flour (a gluten free option) and make a thick paste that is completely smooth.  Whisk paste into the roasting pan with the drippings and water. Taste for seasoning and thicken as desired.