Step #1 Cut the top 1/4 off of the garlic heads so that the tops of the cloves are exposed.
Step #2 Place them on a baking sheet & drizzle them well with olive oil.
Step #3 Preheat oven to 350°, cook garlic for about 40 mins or until you see that the garlic cloves have browned, & the head itself is soft.
Step #4 Remove & let cool for handling.
Step #5 Wash chicken & place this in baking pan breast up.
Step #6 With the handle of a wooden spoon, or anything that will slide without tearing the skin, separate the skin from the meat starting at the lower breast, & taking your time until you have loosened all the skin that you can reach.
Step #7 Make a small cut in the skin on top of the drumsticks, & insert the spoon into the cut, loosening all the skin on the legs & thighs.
Step #8 Gently squeeze all the garlic heads into a mixer, the cloves will be soft & will slide out of the shell easily.
Step #9 Add the juice from half the lemon, the rosemary, & black pepper.
Step #10 Turn the mixer on low & after mixture is working, slowly drizzle the olive oil into the mixture.
Step #11 Stop when mixture is mixed.
Step #12 Using either your fingers, or however you can do it, a pastry bag, (I just use my fingers & a spoon) insert about half of the mixture under the chicken skin & then carefully press down on it to spread it around evenly under the skin.
Step #13 Place onion & lemon inside the chicken, tie legs together, wipe the outside lightly with olive oil & sprinkle with Emeril's essence to taste.
Step #14 Bake in preheated oven at 350° for about 50 mins or until almost done & the outside is browning nicely.
Step #15 Remove chicken & spread the remaining mixture over the chicken to cover.
Step #16 Return to oven & cook this until the surface is browned & the chicken is tender.