Clean chicken well. Rub the cavity with some butter and salt and pepper. Peel and clean two medium potatoes and two medium onions. Cut up the potatoes and onions into pieces about 1 1/2". Stuff the cavity with the potatoes and onions, salting again to taste. Place a few pats of butter between the skin and the breast on both sides. Sew up the cavity or skewer shut.
Place the chicken in a roasting pan or baking disk. Salt and pepper the outside if you wish and place one strip of bacon across the chicken. Cover with foil and bake at 325 degrees for about 2 hours for a 4 lbs chicken, with the last 1/2 hour uncovered to brown the skin. You will need to baste the chicken at least twice during the cooking and twice during the browning.
This can be done on the gas grill and it comes out with a wonderful flavor. If you have a temperature gauge on the grill, keep it 300-325 degrees. It will take a little longer to cook on the grill, but the wait is worth it.
The potatoes come out very done and the onions have a slight crunch to them.
The butter and bacon do add fat, but use margerine instead and no bacon and
baste more to cut down on the fat.