Preheat oven to 350 degrees F (175 Celsius)

Lightly oil baking dish. I prefer a metal pan as it just seems to roast better. Cut the larger potatoes into equal size pieces or use fingerlings. Place into a pan and cover with cold water. Bring it up to a boil and let boil for about 6 minutes. Parboiling these potatoes will allow them to roast better later. After 6 minutes of boiling, drain and place into a bowl.

Split the chicken in half with kitchen shears or a big huge knife. Trim excess fat off of it..

Drizzle about 1/3 cup of olive oil on chicken. Squeeze half a lemon on it. Sprinkle 2 tablespoons or so of oregano. Add 3 sprigs of fresh thyme, pepper, and some salt on the chicken. Give the chicken a nice rub to make sure it is all coated.

Place the chicken onto large metal baking pan.

Cut onion in half through end. Then quarter. Then cut quarters through stem. So all can hold together. Add it to the bowl of potatoes..

Add about 1/3 cup of oil, the chopped garlic, and squeeze half of lemon onto potatoes. Sprinkle with a big pinch of oregano,a few sprigs of thyme, and salt and pepper. Mix well.

Place the potatoes and onions all around the chicken. Drizzle the extra lemony oil from the bowl on all of it.

Roast the chicken at 350 degrees for about 90 minutes. Both the potatoes and the chicken skin should look nice and crispy.