Preheat the oven to 400F.

Cut the onions into 1/8s and lay them in a roasting pan or rectangular casserole dish to create a bed for the chicken.

Take the whole chicken and lay it on a board with the breast side down. With a good pair of kitchen scissors that can be separated for easy cleaning, start cutting along one side of the spine. Try to cut as close to it as you can. You will crunch through bones. Once you have cut all along one side, cut along the other side. Discard the spine once you have cut it out.

Lay the chicken breast side up on top of the bed of onions.

Sprinkle a half of the dip mix, and all of the salt and pepper over the chicken.

Lay the bacon over the chicken and sprinkle the remaining dip mix over the bacon.

Roast in a 400F oven for 1 hour 45 minutes or until the bacon is golden on one side. Flip the bacon over so the underside can get crispy as well. When the bacon is crispy on both sides, remove it and put it on a plate for snacking.

Continue to roast the chicken for another 15-20 minutes so the chicken can brown slightly.