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Preheat your oven to 375 degrees. Start by drizzling some olive oil in a roasting pan and rub the chicken with a bit of the oil.
Generously season the chicken with salt, making sure to include the inside of the cavity.
Roast the chicken in the oven for 15 minutes.
After 15 minutes, take the chicken out of the oven. Layer the chopped sliced onion and shallots in the pan.
Add thyme and salt, then tuck bay leaves in and around the onions.
Pour heavy cream over the onions and add the smashed garlic cloves.
Add a splash of wine to the mixture.
Return the chicken to the oven and baste it with the cream sauce every 15 minutes.
Once the chicken is done, drain all the juices and remove the thyme stalks and bay leaves.
While the chicken is resting, heat the sauce again and stir in a bit of lemon juice to enhance the flavor.
Serve half of the chicken on a plate with the sauce on the side, garnished with a sprinkle of parsley.