Balsamic & Onion Roast Chicken

Delicious chicken recipe!  This is a great Pampered Chef recipe that I've had for a few years and have enjoyed for as many years.

1 large sweet onion, cut into 1/2 inch slices
1/4 c. water
1 pkg. (2.6 ounces) golden onion soup mix (2 envelopes)
1/4 c. balsamic vinegar
1 tbsp. olive oil
2 tsp. paprika
4 garlic cloves, pressed
1 roasting chicken (4 1/2 - 5 1/2 pounds)

Preheat oven to 400F.  Cut onion into 1/2 inch thick slices; arrange evenly over bottom of pan and add water.  In a bowl combine soup mix, vinegar, oil, paprika and pressed garlic.  Remove and discard giblets and neck from chicken cavity.  Rinse chicken with cold water; pat dry.  Trim excess fat, if necessary.  Brush soup mixture evenly over back side of chicken.  Place chicken in pan, breast side up.  Brush inside cavity of chicken with soup mixture.  Brush remaining mixture evenly over outside of chicken.  Cover chicken loosely with aluminum foil.  Bake 1 hour, 40 minutes to 2 hours or until thermometer registers 180F.  In meaty part of thigh and juices run clear.  Remove foil during last 5-10 minutes or baking.  Remove chicken from oven.  Tent with foil and let stand 10 minutes before carving.  Serve chicken with remaining onions and pan juices.