Preheat oven to 425 degrees on the convection setting or 450 degrees standard.

Rinse the chicken and pat it dry with paper towels.

Season the cavity generously with salt and pepper. Stuff it with the onion and lemon quarters.

Truss the chicken and season the outside generously with salt and pepper.

Place the chicken in a large cast iron skillet and roast for approximately one hour, until the juices run clear.

Remove from the oven and let the chicken rest for about 10-15 minutes. Carve and enjoy!