1. Preheat oven to 450~F. Remove giblets and neck from chicken; refriger- ate for use another day. Rinse chicken with cold running water and drain well; pat dry with paper towels.

2. In cup, mix margarine or butter with garlic. With fingertips, gently separate skin from meat on chicken breast and thighs. Spread garlic mixture on meat under skin.

3. With breast side up, lift wings up toward neck, then fold wing tips under back of chicken so wings stay in place. With string, tie legs together.

4. In small roasting pan (about 14" by 10", stir onions with paprika, salt, and 1/4 cup water. Place chicken, breast side up in pan.

5. Roast chicken about 1 hour, stirring onions halfway through roasting time. Chicken is done when temperature on meat thermometer reaches 175-180 degrees and juices run clear when thickest part of thigh is pierced with tip of knife.

6. Place chicken on warm platter; let stand 10 minutes to allow juices to set for easier carving.

7. Meanwhile, skim and discard fat from onion mixture in pan. Add chicken broth to onions; heat to boiling over medium heat, stirring to loosen brown bits. Stir in sour cream. Serve chicken with onion mixture. Remove skin from chicken before eating if you like.

Each serving without skin: About 385 calories, 44 g protein, 16 g carbohydrate, 16 g total fat (5 g saturated), 132 mg cholesterol, 485 mg sodium.