Wash lemons with soap and water, rinse well.
Roll lemons around on counter to soften, cut into 4 pieces.
Cut onion into 4 pieces.
Place chicken into large cooking bag and squeeze juice from 2 lemon pieces into chicken cavity and 2 lemon pieces onto outside of chicken, set used pieces to side.
Place reserved lemon pieces into chicken cavity alternating with onion pieces.
Sprinkle garlic powder over outside of chicken.
Place bagged chicken into large oven safe dish and bake at 350ºF for 1 hour or until juice runs clear and center of breast is no longer pink.
Melt margarine in saucepan, add flour mix to make row, brown slightly.
Add reserved chicken juice, mix immediately to avoid lumps.
Add enough water mixing as you go to desired gravy consistency, add bouillon powder.
Serve with boiled or mashed potatoes