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Preheat the oven to 375°F convection.
Drizzle a roasting pan with olive oil, place the chicken on top, rub with the remaining oil, and season generously with Maldon salt.
Roast for 15 minutes.
Add the onions, garlic, thyme, onion salt, and pepper around the chicken.
Pour the heavy cream over everything, then add the white wine.
Roast for 45–60 minutes, basting every 15 minutes and stirring the onions occasionally.
When the chicken is almost done, increase the oven to 400°F to crisp and brown the skin.
Transfer the chicken to a cutting board, pouring any juices from the cavity back into the pan.
Let the chicken rest for 15 minutes.
Remove the thyme sprigs, then return the sauce to the oven for about 15 minutes until slightly thickened and golden in spots.
Stir in the lemon juice.
Cook the pancetta in a skillet until crisp.
Remove with a slotted spoon, leaving the rendered fat in the pan.
Add the butter, then cook the shallot until softened.
Stir in the garlic and cook for about 30 seconds.
Whisk in the Dijon and vinegar, then slowly drizzle in the olive oil until combined.
Season with salt and pepper.