1/3 cup Kraft Zesty Italian Dressing, divided
1 whole roasting chicken (4 lb./1.8 kg)
1 lemon, cut into 4 wedges, divided
6 cloves garlic, peeled, smashed and divided
1 Tbsp. oil
1/2 cup coarsely chopped onions
Heat oven to 400°F.
Drizzle half the dressing evenly over chicken; rub into skin. Gently pull skin away from chicken, then rub remaining dressing onto meat under skin. Place 3 lemon wedges and half the garlic inside chicken cavity.
Heat oil in large deep ovenproof skillet on medium-high heat. Place chicken, breast side up, in skillet. Add onions to skillet along with the remaining lemon wedge and garlic.
Bake 1-1/4 hours to 1-1/2 hours or until chicken is done (165°F).
Transfer chicken to serving dish; cover loosely with foil. Let stand 10 min. Meanwhile, pour meat juices from skillet through fine-mesh strainer into small bowl; discard strained solids. Skim off and discard fat from surface of strained juices.
Drizzle strained juices over the chicken.