I found a great recipe for roast chicken that I served on Sunday, and then I lost it. But the basic premis is all you need:
2 whole chickens (about 4 lbs each)
Spices and salt (I used a rotisserie blend)
2 medium onions, quartered
Pat the chickens dry and rub them inside and out with spices. Stuff one onion in each cavity. Place each chicken into a Reynold's oven bag, or wrap with plastic wrap and cut slits to let out steam. Roast chickens at 250F for 5 hours, or until meat thermometer registers 180F.
When I got home from church the chickens were only up to about 160F. (I had used 6 pounders.) So I just turned the oven up to 375 for another 20 minutes or so. They were so moist and tender and I could taste the onion in the chicken. YUM!