2 heads garlic
1 large onion
1 roasting chicken (4 to 4-1/2 lbs)
1 tsp dried tarragon
salt and pepper to taste
2 lemons, halved
6 small sprigs fresh rosemary
1 cup chicken broth
Preheat the oven to 350F.
Remove the outer skin of the garlic, separating the cloves. You don't have to individually peel the cloves. Set aside.
Cut the onion in half, then in slivers. Set aside.
Rinse the chicken and pat it dry, setting aside any giblets. Sprinkle the cavity with tarragon, salt and pepper. Place the lemons and the rosemary inside the cavity and tie the legs together with kitchen string.
Spray a large Dutch oven or deep skillet with olive oil cooking spray and heat over medium heat. Place the chicken in the pan and brown on all sides, using wooden spoons to carefully turn it without puncturing the skin. When it is pale golden all over, remove the chicken from the pan, reserving the cooking juices.
Spray a roasting pan with cooking spray and place the garlic cloves, onion, and any giblets (but not the liver) in the pan. Place the chicken on top and pour the browning juices over it. Add the broth, cover the pan with aluminum foil, place on center rack of oven, and bake for 30 minutes.
Remove the foil. Stir the garlic and onions and baste the chicken with the broth. Bake, uncovered, basting every 15 minutes, for 1 hour.
Remove the chicken to a serving platter. Discard the string, lemons and rosemary. Slice the chicken and serve with the garlic cloves, onions, and pan juices.