"It's as easy as one, two, three to prepare a delicious roast chicken. Preparation time does NOT include one day of marinating in the refrigerator for best flavor."
onion, chopped and divided
garlic cloves, whole
salt and pepper
1 (5 -7 lb)
Remove neck and giblets from chicken; rinse and put in bottom of roasting pan.
Sprinkle half the chopped onion in bottom of roasting pan.
Rinse chicken and pat dry; fold back wings and place breast side up on top of neck, giblets, and onions in roasting pan.
Rub garlic cloves on outside of chicken and sprinkle cavity with salt and pepper; put garlic, rosemary, and remaining onion in cavity.
Pour over balsamic vinegar and red wine; FOR BEST FLAVOR, cover pan and refrigerate overnight, basting occasionally (but still good without the extra marinating time if you're pressed for time).
Remove pan from refrigerator and baste chicken; allow to rest at room temperature for one hour.
Preheat oven to 375°F; baste chicken again and roast uncovered for one hour.
Remove chicken from oven; baste; reduce temperature to 350°F.
Continue roasting uncovered at 350°F for 60-90 minutes (twenty minutes per additional pound over three pounds) or until internal temperature reaches 165°F, basting every half hour. Skin will be dark but will not burn. Sprinkle outside of chicken with additional salt and pepper during last hour if you like a nicely seasoned, crispy skin.
Remove from oven; cover with foil tent and allow to rest for 10-20 minutes before carving.
While chicken is resting, strain pan juices and skim off fat. Bring to a boil over medium-high heat to reduce; season to taste.
Carve chicken; dip slices into balsamic reduction and serve.