Heat the oven to 425 degrees. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a roasting pan just large enough to hold it.

Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both lemon halves and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper.

Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Scatter the onion slices around the chicken. (See Tip for cooking instructions if you'd like to also roast potatoes and carrots with the chicken.)

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.

Preheat oven to 400°F.

Toss chickpeas with olive oil and spices.

Spread on a baking sheet and roast for 25 minutes.

Remove all the fat from the bottom of the roasting pan, reserving 2 tablespoons in a small cup. Add the chicken stock to the pan and cook on high heat for about 5 minutes, until reduced, scraping the bottom of the pan.

Finely chop the romaine and place it in a large bowl.

Add the chopped dill, green onions or red onion, feta, cucumber, and pomegranate seeds. Toss gently to combine.

Combine the 2 tablespoons of chicken fat with the flour and add to the pan. Boil for a few minutes to cook the flour. Strain the gravy into a small saucepan and season it to taste. Keep it warm over a very low flame while you carve the chicken.

In a small bowl, whisk together the lemon juice, olive oil, garlic, salt, and pepper.

Dress the salad right before serving and toss well.

Cool slightly for extra crunch.

Slice the chicken onto a platter and serve immediately with the warm gravy.

Serve immediately.