Recipe - Rosemary Garlic Red-Wine Vinegar

1 Roasting chicken; (5 to 6
lbs)
1 One half tablespoon Minced garlic
1 One half tablespoon Chopped rosemary
4 Onions
2 Whole heads of garlic
1 tablespoon Olive oil

Rinse chicken and pat dry. Remove and discard neck and giblets. Trim any
excess fat. Loosen skin from breast and drumsticks. Place minced garlic and
rosemary beneath skin. Lift wing tips up and over back; tuck under chicken.
Place chicken breast side up, on a broiler pan. Cut thin slice from end of
each onion and peel. Cut tops off garlic, leaving root intact. Brush onions
and garlic with olive oil; place around chicken. Bake at 450 degrees for 30
minutes. Reduce heat to 350 degrees and bake an additional 1 hour and 15
minutes or until meat thermometer registers 180 degrees. Yield: 8