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Roast Chicken

1 lemon quartered
8 chicken leg quarters
2 teaspoons fresh thyme, or 1 dried
1 tablespoon oil, plus 2 teaspoons
1 teaspoon salt
3/4 teaspoon coarse black pepper
2 pounds potatoes, small or quartered
1/2 red onion, sliced thin
2 heads garlic

Cut garlic cloves in half, lengthwise. Remove skin and fat from chicken, and rinse. Mix 1 teaspoon of the thyme, 2 teaspoons oil, 1/4 teaspoon pepper. Rub on chicken. Place in large roasting pan. Combine potatoes, onion, garlic, remaining thyme, oil and pepper. Arrange around the chicken. Place lemons on top of chicken. Roast in 400F oven for 1 hour. Check to see if chicken is done. Cook 15 minutes more if necessary. Arrange on platter; remove lemon. Serve with a green salad and your favorite dressing.