I would prepare just as a chicken. I usually slice them in half (along the backbone) and marinade. Then place non-skin side down and roast. They turn out great. One whole chicken is usually too much for either of us, depending on the size.
I pour half of a mixture of white wine (about 1/2 c), soy sauce (about 1/4 c ), and sesame oil (a dollop) over and bake breast side down for 15+ minutes, turn breast side up and add the rest of the sauce and finish baking 30-45 mins. The left over sauce is great on rice.
Roast them on a grill or in the oven. At 350-375 they should take about an hour -- 10 minutes longer if you stuff them with, say, a stuffing of cooked rice, scallions, currants and chopped chicken livers.