This is a unique method that produces a succulent and well-flavored chicken. I stuffed the bird with the onions, rosemary, garlic and tossed it in a Zip-loc bag with the vinegar and wine overnight, turning it a few times the next day. The cooking times were correct though my finicky oven began cremating the skin; next time I'll tent it with aluminum foil for the 2nd hour of cooking. Thanks for posting.
Very Tasty. The smell is strong, but the flavor is well-balanced. I needed to cook it for much longer than the recommended times.
This was very good! The balsamic flavour was just strong enough to make its point without overwhelming the dish. The marinade kind of burned to the bottom of the roasting pan, so I didn't make the balsamic reduction. Neither my wife nor I felt that it suffered without it, however. Thanks for a very interesting roast chicken recipe! Made for PAC Spring 2014.