Preheat oven to 375 degrees. Pat the chicken dry and set it breast side up in a roasting pan. Tuck the wings under the bird.

Zest a lemon in a small bow. Cut the lemon in half. Add the juice of half a lemon, the olive oil and the lemon curd. Mix well and set aside.

In a small ramekin mix together the salt, pepper, poultry season , garlic powder and onion powder. Set aside

Add the juice of the other lemon half in the cavity of the chicken along with both lemon halves and the quartered onion. Tie the chicken legs together with some cooking twine.

Separate the skin from the breast with a knife.

Take the lemon curd mixture and slather it all over the whole chicken especially between the chicken breast and the chicken breast skin. It's okay if some of the mixture falls to the bottom of the pan. This will help make the gravy.

Now season the whole chicken with the seasoning mix. Rub that onto the chicken.

Pour the wine into the bottom of the roasting pan.

Cover the chicken and roast for one hour.

After an hour, uncover the chicken an let it finish cooking and browning for 20-30 minutes more. Make sure the internal temperature reaches 160 degrees.

Remove the chicken to a serving platter and let it rest for 10 minutes. Strain the gravy for serving. Serve.