Remove and discard the chicken giblets; pat the outside of chicken dry; liberally salt and pepper the inside of chicken
Cut lemons into quarters; place 2 quarters in the chicken along with the garlic; reserve the remaining lemons; brush the outside of the chicken with olive oil; sprinkle the outside with salt and pepper;
Tie the legs together with kitchen string; tuck the wing tips under the body of the chicken; place the chicken in a small roasting pan; place the remaining lemons and sliced onions in a large bowl; mix with 2 tablespoons of olive oil, 1 teaspoon of salt and 1/2 teaspoon of pepper; pour the mixture around the chicken in the pan
Roast the chicken for 1 hour and 15 minutes until the juices run clear when you cut between the leg and thigh; remove the chicken to a platter; cover with aluminum foil; allow to rest for 10 minutes while preparing the sauce; leave the lemons and onions in the pan
Place the pan on top of the stove; turn the heat to medium high; add the wine and stir with a wooden spoon to scrape up the brown bits; add the chicken stock; sprinkle on the flour; stir constantly for a minute until sauce thickens; add any juices from under the chicken
Carve the chicken onto the platter and serve with lemons, onions and warm sauce
