Step 1

Preheat the oven to 300 degrees.

Step 2

Rinse the chicken and pat it dry with paper towels.

Step 3

Rub the skin of the chicken all over with one of the garlic heads.

Step 4

Season the cavity with sea salt and freshly cracked pepper, to taste.

Step 5

Place the garlic head in the cavity (that you just rubbed over the chicken).

Step 6

Place half a lemon and an onion wedge in the cavity.

Step 7

Drizzle some olive oil over the chicken and rub it evenly over the entire bird.

Step 8

Season the whole bird with sea salt and freshly cracked pepper, to taste.

Step 9

Place the remaining garlic heads in a large Dutch oven along with the remaining onion wedges and the other lemon half cut into wedges.

Step 10

Place the chicken on top of the veggies in the Dutch oven.

Step 11

Pour one cup of chicken broth into the bottom of the Dutch oven.

Step 12

Place into the oven and roast, basting every 30 minutes, for the first 2 hours.

Step 13

Stop basting and continue roasting for another 30-60 minutes, or until the chicken is cooked through and the juices run clear. The inner thigh temperature should be 165-170 degrees.

Step 14

Remove from the oven and allow to rest for 15 minutes.

Step 15

While the chicken is resting, pour the pan juices into a small saucepan over medium heat. Simmer for 7-10 minutes or until it thickens.

Step 16

Taste and season with sea salt and freshly cracked pepper, to taste.

Step 17

Serve the chicken with the roasted garlic bulbs and the pan sauce. Enjoy.