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1
Remove neck and giblets from chicken; rinse and put in bottom of roasting pan.
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2
Sprinkle half the chopped onion in bottom of roasting pan.
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3
Rinse chicken and pat dry; fold back wings and place breast side up on top of neck, giblets, and onions in roasting pan.
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4
Rub garlic cloves on outside of chicken and sprinkle cavity with salt and pepper; put garlic, rosemary, and remaining onion in cavity.
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5
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).
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6
Remove pan from refrigerator and baste chicken; allow to rest at room temperature for one hour.
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7
Preheat oven to 375F; baste chicken again and roast uncovered for one hour.
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8
Remove chicken from oven; baste; reduce temperature to 350F.
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9
Continue roasting uncovered at 350F for 60-90 minutes (twenty minutes per additional pound over three pounds) or until internal temperature reaches 165F, basting every half hour.
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10
Skin will be dark but will not burn.
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11
Sprinkle outside of chicken with additional salt and pepper during last hour if you like a nicely seasoned, crispy skin.
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12
Remove from oven; cover with foil tent and allow to rest for 10-20 minutes before carving.
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13
While chicken is resting, strain pan juices and skim off fat.
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14
Bring to a boil over medium-high heat to reduce; season to taste.
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15
Carve chicken; dip slices into balsamic reduction and serve.
