Preheat the oven to 450°F (230°C). Thoroughly pat chicken dry all over with a paper towel.
Combine the oil, minced garlic, parsley, thyme, rosemary, 3 teaspoons salt, and pepper in a small bowl. Set aside.
Arrange the lemon slices, onion slices and garlic slices in the base of a 12-inch cast-iron skillet (or oven-proof pan). Place the chicken, skin-side down, on top of the lemon/onion slices. Pour over half of the oil/herbs and rub all over the meat. Turn the chicken over (skin-side up) and pour over the remaining oil/herb mixture, rubbing the oil into the meat under the skin as well. Pour the wine and lemon juice into the base of the pan.
Season chicken skin with remaining salt. Roast for 45-55 minutes, basting halfway through cooking time until juices run clear when chicken thigh is pierced with a skewer.
Baste again, then broil for a further 5-10 minutes until golden. The chicken’s internal temperature must be 165°F (73.9°C) and time 30(seconds), which means for 30 seconds the internal temperature of the chicken measured on the breast part should be 165°F (73.9°C).
Remove the chicken from the oven, cover skillet tightly with foil and allow to stand for 10 minutes before serving, allowing the juices to recirculate through the meat.
Cut the chicken into quarters or eighths, sprinkle with a little extra salt and pepper. Serve, drizzled with pan juices and cooked onions/garlic.