Preheat the oven to 180ºC, in case it is going to cook immediately. Burn the possible remains of feathers and cut the possible excess fat from the chicken hindquarters. Dry with kitchen paper and place in a source or casserole suitable for the oven.
Squeeze the juice of two or three lemons until you have about 60 ml of liquid, better on a strainer to collect the bones that may have. Add the mustard, Worcestershire sauce, olive oil, white wine, honey, Provencal herbs, cumin, and salt and pepper. Beat well.
Peel the onion and the garlic clove. Cut the rest of the lemons, previously well washed, into slices. Cut the onion into quarters and mince the garlic clove. Distribute the onion, garlic, lemons and thyme on top and around the chicken. Cover with the sauce liquid homogeneously.
Bake for about 30 minutes, turn the pan and pour the chicken with the juices from the bottom. Raise the temperature to 200ºC and continue cooking for about 15 minutes, or until the skin is golden brown. Let stand a few minutes before serving.