Balsamic Glazed Chicken

Directions

1. 1
   Rinse the chicken and pat dry.
2. 2
   Remove the giblets and set aside.
3. 3
   Combine the garlic, rosemary, black pepper, and sea salt and mix with 3 tablespoons olive oil.
4. 4
   Rub the outside of the chicken all over with the rosemary mixture.
5. 5
   Place the proscuitto and cheese rinds inside the cavity.
6. 6
   Cover and refrigerate for 3 hours or overnight.
7. 7
   Preheat oven to 475F Place the onion slices and reserved giblets in the bottom of a small, heavy-bottomed roasting pan.
8. 8
   Place the chicken on top of the onions, breast side up.
9. 9
   Pour the wine over the chicken and rub all over with 1/4 cup of the vinegar.
10. 10
    Roast in the oven for 1 hour and 10 minutes or until a skewer pushed into the thickest part of the thigh shows clear - not bloody - juices.
11. 11
    Remove the pan from the oven and let the chicken rest for 5 minutes.
12. 12
    Transfer the chicken to a carving platter.
13. 13
    Degrease the pan juices.
14. 14
    Combine the onions and giblets with the pan juices.
15. 15
    Carve the chicken.
16. 16
    Drizzle with the remaining 1/4 cup vinegar.
17. 17
    Pass the giblet gravy separately.