Balsamic Roast Chicken

• 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
• 3 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 medium red onions, chopped
• 1 roasting chicken (6 to 7 pounds)
• 1/2 cup dry red wine or reduced-sodium chicken broth
• 1/2 cup balsamic vinegar

1. Preheat oven to 350u0b0. Mix rosemary, garlic, salt and pepper. Place onions in a roasting pan; place chicken over onions, breast side up.
2. Pat chicken dry. With fingers, carefully loosen skin from chicken; rub rosemary mixture under the skin. Secure skin to underside of breast with toothpicks. Tuck wings under chicken; tie drumsticks together.
3. Mix wine and vinegar; pour over chicken. Roast 2 to 2-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170u0b0-175u0b0. (Cover loosely with foil if chicken browns too quickly.)
4. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Transfer onion and pan drippings to a small bowl; skim fat. Remove and discard skin from chicken before serving. Serve with onion sauce.

fresh rosemary, garlic, salt, pepper, red onions, chicken, red wine, balsamic vinegar

Taken from www.tasteofhome.com/recipes/balsamic-roast-chicken/ (may not work)