Preheat the oven to 450F. Wash your chicken under running water and then pat dry with paper towels. Season liberally with salt and pepper both internally and externally. Stuff the chicken with 1 lemon, sliced into wedges, and the onion.

Coat the top of the chicken in olive oil and then generously sprinkle herbs de provence and fresh black pepper onto the chicken.

Place in the oven on a roasting rack or in a roasting pan and make sure to baste the chicken every 10-15 minutes in its fat and juices.

While the chicken begins to cook, cut your potatoes in half and toss them in a little olive oil. Then, when you baste your chicken for the first time, add them into the dish.

Keep cooking the chicken until the skin browns and an instant read thermometer reads 165F at the thickest bart of the thigh (50-60 minutes). Keep basting repeatedly as this will ensure you get a juicy chicken.

Remove from the oven and let sit for 10 minutes before carving. Serve with the potatoes and you can add a fresh green like broccoli or green beans to round out the meal.