Preheat oven to 375°F. Remove skin from chicken and discard; place chicken in a bowl and set aside.
In a separate bowl mix together onion, lemon juice, garlic, green chiles, chili powder and pepper. Pour over chicken and marinate in refrigerator for 1 hour, turning occasionally.
Roast the chicken in a shallow pan, basting frequently with the marinade, for 1 to 1¼ hours or until done. Remove from oven and serve hot.
Notes
Tex-Mex flavors coat this roast chicken -- serve it with Rice and Beans and Potatoes for a down-home dinner.