Sometimes Less is More and that's what happens here.
You will need:
A large whole chicken without the giblets
2 large onions
1 large lemon
course salt and black pepper
2 sprigs of Rosemary
A splash of olive oil
Coat the Chicken in a little olive oil
Sprinkle with course salt and pepper
Cut Lemon in half and squeeze one half over the chicken and place both halves into the chicken cavity.
Dice onions in big chunks and place in the bottom of the roasting tin
Place chicken on top
Lay rosemary over the top of chicken
Cover with foil and place in the oven at 160deg (a cooler oven prevents the legs from shrinking and keeps the chicken moist)
Cook for about an hour and a half then remove the foil and leave it until golden. You can increase the heat to 180 at this point if time is a factor.
If you have some whole garlic you can roast it in the same pan, very nice.
Serve with veg or salad and a starch like rice or roast potatoes.