Chicken Cantanzaro Style

This mostly boneless chicken goes great with roasted or boiled red potatoes
INGREDIENTS
1 whole chicken
1/2 cup bread crumbs
Parsley
1 tsp salt
1/2 tsp pepper
1/2 cup capers
1/2 tsp cinnamon
1/2 tsp nutmeg
6 oz Cipolline Onions
Lemon rind
Olive oil
1/2 cup vinegar

INSTRUCTIONS
1. Remove backbone, ribs and wishbone from chicken so you end up with a butterflied chicken.
2. Make the stuffing with bread crumbs, parsley, salt, pepper, cinnamon nutmeg.  Toss with enough olive oil to wet crumbs but not make them clumpy.
3. Loosen skin on chicken and place the stuffing under the skin.  Rub the last bit on outside of skin.
4. Place chicken in large pot with olive oil breast side down on med-high (5) and roast for 5 minutes. Turn chicken and reduce heat to low (2). Add Onions around the chicken. Cover and let cook for 1 hour.
5. Add capers, lemon rind, and vinegar to pan and let sit a few minutes.