Instructions:

1. Preheat the oven to 180ºC.
2. Drizzle a bit of olive oil in the baking tray, spread it evenly, and place finely chopped onions on it.
3. In a small bowl, mix salt, pepper, Herbes de Provence, and softened butter. Coat the chicken with this mixture thoroughly and place it on the bed of onions.
4. Peel and halve the garlic cloves, removing the centers. Place them on the chicken.
5. Squeeze one half of the lemon over the chicken, and cut the other half into two pieces, placing them in the tray.
6. Mix white wine and chicken broth, pour half into the tray, and bake the chicken for about 50 minutes, occasionally checking and basting.
7. For a crispy skin, gratin for 5-10 minutes at the end.
8. If a thicker sauce is desired, mix the remaining wine and broth in a saucepan with a little cornstarch, stirring until dissolved. Drizzle over the roasted chicken before serving. Enjoy the succulence!