PRE-HEAT OVEN TO 450ยบ. POSITION RACK IN TOP THIRD OF THE OVEN.
PREPARE THE ONIONS. PEEL BACK SKIN FROM THE STEM END, LEAVING THE ROOT IN TACT. DON'T REMOVE THE SKIN. IT WILL SERVE AS A HANDLE WHEN YOU SLICE THE ONIONS. SLICE A SMALL PIECE OFF ONE SIDE SO THE ONION DOESN'T ROLL AROUND WHEN YOU CUT IT. SLICE THE ONIONS IN 1/4-INCH ROUNDS.
SLICE THE LEMONS INTO 1/4-INCH ROUNDS.
PEEL THE GARLIC CLOVES AND SLICE THINLY.
ARRANGE THE ONIONS AND GARLIC ON A RIDGED SHEET PAN. NESTLE THE CHICKEN AMONG THE ONIONS. SALT AND PEPPER.
TOP WITH SPRIGS OF HERBS. ARRANGE THE LEMON SLICES ON TOP.
DRIZZLE ABOUT 1/2 CUP OF OLIVE OIL OVER THE CHICKEN AND ONIONS.
PLACE IN THE OVEN.
BAKE 20 MINUTES. SLIDE OUT THE PAN AND TURN THE ONIONS.
BAKE 25-35 MINUTES MORE. CHICKEN IS DONE WHEN THE JUICE FROM THE THICKEST PART OF THE THIGH RUNS CLEAR.
ARRANGE ON A SERVING PLATTER.
SERVES 4-6
