In a large skillet over medium heat, heat oil then saute onions for 2 minutes.
Add the Freakeh, salt and pepper then stir well to combine.
Add the water/ stock, bring to a boil then reduce heat until the liquids is absorbed.
Preheat the oven to 400F.
In a medium bowl combine the rubbing ingredients well.
If using a baking sheet, brush with some oil or butter.
Toss vegetables with any remaining freekeh and rub or just salt and pepper and place in the pan.
Place chicken on a flat surface and rub the chicken inside out.
Stuff the chicken cavity with freakeh ¾ full. Tie the legs together with kitchen twine and tuck the wing tips under the body of the chicken.
Pour ½ cup of water in the roasting sheet.
Roast the chicken for ½ hour then reduce heat to 350F, cover with aluminum foil for another 1 ½ hour or until the juices run clear between a leg and thigh.
Remove the foil in the last 15 minutes to crisp up the skin.
Let the chicken rest for 10-15 minutes before carving.