Rinse the chicken and pat dry with a paper towel.

In a small dish, combine the rosemary, salt, garlic, and pepper.

Rub this mix all over the chicken - inside and out.

Allow the chicken to sit in the fridge covered for at least 2 hours. (It can be left over night for the best flavor.)

When you are ready to roast, place the chopped onions and shallots in a pile in the center of a roasting pan.

Place the chicken on top of the onions and shallots.

Pour the wine and vinegar over the top of the chicken.

Roast the chicken in a 350-degree oven for 20 minutes per pound. (A five-pound chicken would be about 1 hour 40 minutes - but check for doneness to be sure.)

Carve the chicken and serve with the onion and shallot mixture from the bottom of the pan.

I love serving this with fresh kale, sautéed with garlic and twice stuffed potatoes, but it really goes with just about anything!