Preheat the oven to 375F. Coat a roasting pan with olive oil. Rub the whole chicken all over with olive oil, then season generously with salt, inside and out. Roast at 375F for 15 minutes (it will still have very little color at this point).
Remove the chicken and lay down a bed of the sliced onions and shallots, seasoning with salt. Set the chicken back on top and scatter more onions all the way around, seasoning again with salt. Tuck the thyme sprigs and bay leaves in and around.
Douse everything with heavy cream, tuck in the smashed garlic cloves, and pour in a little white wine. Return to the oven.
Every 15 minutes, baste the chicken with the cream sauce, roasting until the chicken is cooked through and golden.
Rest the chicken: drain off the pan juices and discard the thyme stalks and bay leaves. Return the sauce to the oven for about 15 minutes to thicken, then stir in a little lemon juice to brighten it.
Plate half a chicken, spoon the onion cream sauce alongside, and finish with a little chopped parsley.
From Corre Larkin (cocolarkincooks) on Instagram. Three main ingredients: chicken, onions, cream. Method transcribed from the video; quantities and timings are approximate, season to taste.
