Preheat oven to 425°. Remove giblets and any excess fat from chicken. Rinse chicken inside and out and pat dry on outside. Place chicken in a roasting pan and liberally salt and pepper inside cavity. Stuff cavity with thyme, lemon halves, and garlic. Brush outside of chicken with butter and season with salt and pepper. Tie legs together with kitchen string and tuck wing tips under body of chicken. Scatter onion slices around chicken.
Roast at 425° for 1 hour and 30 minutes or until juices run clear when cut between leg and thigh. Transfer chicken to a cutting board and cover with foil to keep warm.
Remove fat from bottom of roasting pan, reserving 2 tablespoons in a small cup. Add chicken stock to pan and cook over high heat, scraping bottom of pan, for 5 minutes, or until reduced. Combine reserved 2 tablespoons chicken fat and flour and add to pan. Boil a few minutes or until gravy thickens. Strain gravy into a small saucepan and season to taste. Keep warm over very low heat. Carve chicken, placing meat on a serving platter. Serve chicken with gravy.
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