Heat the oven to 375 F°
Pat the chicken dry. Place lemon halves and bay leaves in the chicken cavity. Tie the legs together with kitchen string. In a small bowl, mix together the olive oil, rosemary, and salt. Rub mixture over the chicken.
Place the chicken in a large baking dish and set aside. Bring the chicken stock, white wine, and garlic cloves to a simmer. Pour the liquid and garlic cloves into the baking dish around the chicken.
Cover the baking dish with foil, crimping the edges tightly around the dish so that no steam can escape. Roast for 1 hour 20 minutes. After this time, remove the chicken from the oven and remove the foil.
Place chicken back in the oven, and roast for another 20 minutes or until the chicken is golden brown. Remove from the oven and loosely cover with foil.
Let it rest for about 15 minutes before carving. Spoon the sauce from the baking dish into a saucepan and keep it warm. You can strain some of the garlic cloves into the sauce. Serve chicken with garlic sauce on the side.