I have this same recipe from way back, pre-Atkins! I do mine in the oven because I absolutely LOVE the crispy skin when it's done! I stuff the cavity with onions and roast the little darling for five hours at 250º. After the first hour, baste it occasionally with pan juices. If the chicken has a pop-up timer, ignore it! Let it rest for at least 10 minutes before carving.

Phenomenal!