I always debate about making a whole chicken, because there are certain parts of the chicken, like the legs that I won’t eat.  And I hate wasting chicken, so I usually only make a whole one when I have someone lined up to take the legs off my hands. This flavorful chicken recipe is the perfect choice for a nice Sunday dinner with friends and family. Plus, you can use the leftovers to make a delicious homemade chicken stock or shred the remaining meat to use in a quick soup or salad recipe the next day.  The onion in this recipe serves two purposes: It raises the chicken out of the juices while it cooks and it imparts a lovely flavor to the pan sauce. After cooking, the onion is discarded, rather than eaten, to keep the overall carb count low. If you would like to omit the onion completely, you can replace…