Scottish Roast Chicken

Step 1: Preheat oven to 375F; place a rack in the bottom of a large roasting pan and spray with cooking spray.

Step 2: Melt 1/2 cup butter in large skillet over medium heat; add onion and cook 5 minutes, stirring frequently.

Step 3: Add oats and seasonings; cook and stir another 3-4 minutes.

Step 4: Rinse chicken well inside and out and pat dry with paper towel; place chicken on rack in prepared pan breast side up.

Step 5: Place a couple of tablespoons of stuffing into neck cavity of chicken; fold skin over and secure with a skewer or toothpicks. Place remaining stuffing into the body cavity; fold skin over and secure.

Step 6: Either tie or skewer wings and legs so they don't fall onto sides of pan.

Step 7: Arrange halved onions around chicken in pan.

Step 8: Brush entire chicken and onions with melted butter; cover and bake 1-1/2 to 2 hours, until juices run clear when pierced and stuffing is no longer crunchy. Baste several times throughout cooking, using more melted butter if not enough pan drippings.

Step 9: Remove chicken from roasting pan and place on a serving tray; cover loosely and let stand 10-15 minutes before scooping out stuffing, carving and serving.