Wash the chicken and pat dry.
Liberally sprinkle the rosemary garlic seasoning to cover the entire chicken.
Place in the zip bag and put in the fridge over night.
The next day, preheat the grill to 350ºF.
Slice the onions into rounds about 1/4 in.
Place in a roaster pan or tin pan and drizzle with olive oil and salt and pepper.
Place the chicken on top of the onions.
Place a stick of butter into the cavity of the chicken.
Take another stick of butter and break it up around the chicken.
Cover with aluminum foil and cook for about 2 hrs.
Note: the size of the chicken will vary the cooking time. The chicken is fully cooked, when the internal temperature is 165ºF.
While the chicken is cooking, cook the bacon until crispy and set a side.
During the last 20 minutes remove the foil so the chicken gets some color.
Once the chicken is fully cooked, slice or strip the chicken.
Add the onions from the pan, crumble the bacon over the chicken and drizzle with the drippings from the chicken.
Note: You can also use the drippings to make gravy.
Serve with wild rice, mashed potatoes or steamed vegetables.
