Rinse the chicken inside out and pat dry. If need be, remove any leftover pin feathers. Liberally season with salt and freshly ground black pepper the inside of the chicken. Stuff the cavity with the quartered onion, part of the thyme, and some garlic. Tie the legs together with a kitchen string.
Pour olive oil onto roasting tray. Spread around the bottom of the pan remaining garlic, shallots, radishes and olives. Place prepared chicken on top and add lemon slices and remaining thyme springs.
Mix together thoroughly white wine (or broth) and molasses (or sweetener). Pour over the chicken and veggies. Season the chicken on the outside liberally with salt and freshly ground black pepper.
Roast for 1 1/2 hours, or until the juices run clear between the leg and thigh. A thermometer inserted near the bone should read at least 165°F (75°C). Cover with aluminum foil, and allow the chicken to rest for 20 minutes prior to slicing and serving.
Oh, and I'm also rather fond of serving the chicken with the caramelized lemon slices. After the nice and long roasting time, they take on a killer flavor and caramelize to perfection; becoming completely edible. But if they're not your thing, simply remove after roasting.
*If no shallots are at hand, feel free to sub in with red onion. **Two good sweeteners here are Lakanto Golden or Sukrin Gold.Please note that nutrition facts were estimated for the entire dish (veggies and all!).