Preheat the grill to 375°F, prepare for indirect grilling.
Rinse the chicken inside and out with cool water, remove the giblets and pat dry with paper towel.
Fill a small can, you may have to cut it open or even in half with kitchen shears, with the juice from 1½ of the lemons, add 2 tsp. of the chopped thyme to the lemon juice.
Brush the whole bird with the oil and then sprinkle the chicken with the Bone Dust, thyme and then squeeze the last half lemon over the bird. Stand it up on the can in a pie plate or baking dish, then place the potatoes and onions around the bottom.
Grill-roast the chicken over indirect heat for 1 to 2 hours depending on the size. Mine was small, so it only needed 1¼ hours.
Remove from the grill, use the drippings to make gravy, while you break the chicken down. Serve it family style with your favourite veggies, like brusseles sprouts. Let everyone take whatever they want.