1 5-6 pound whole chicken (free range is best) 2 tablespoons chopped fresh rosemary 2 tablespoons sea salt 3 garlic cloves, chopped 1 tablespoon freshly ground black pepper 2 red onions chopped 1/4 cup balsamic vinegar 1/4 cup good red table wine (the better the wine, the better the flavor)
Preheat oven to 350*
Clean the chicken and remove any fatty pieces. Pull out the neck, giblets and liver and reserve. Rinse the bird and pat dry.
In a small dish combine the rosemary, sea salt, garlic and pepper. Rub this mixture all over the raw chicken inside and out. Let sit for at least 1 hour, but you can do this step up to 24 hours in advance so the flavors take hold. Cover the chicken and place in the refrigerator.
Place neck, giblets and liver on the bottom of a roasting pan. Sprinkle the chopped red onions on top. Then place the whole chicken on top of the onions. Pour the balsamic vinegar and red wine over the chicken.
Roast the chicken in the oven for approximately 2 hours (20 minutes per pound). (I baste the chicken every 20-30minutes while it's cooking) Carve the chicken and serve with the balsamic and onion mixture from the bottom of the pan.
* I make a pocket under the skin on the breast and put some of the rosemary and garlic rub in there, I also put a small amount of butter under and on top of the skin before cooking.