Roasted Chicken with Cipollini

In a small bowl, combine the minced rosemary, the 1/4 tsp. salt and 1/4 tsp. pepper. Using your fingertips, gently loosen the skin from the chicken, being careful not to tear it. Rub half of the rosemary mixture under the skin. Coat the outside of each chicken half with 1 Tbs. of the olive oil and rub with the remaining rosemary mixture. Place the chicken halves in separate sealable plastic bags and add 1/4 cup wine to each. Seal the bags and refrigerate for 2 hours.

Remove the chicken from the bags and reserve the marinade. Pat the chicken dry with paper towels, and season with salt and pepper.

Preheat an oven to 375°F.

In a rondeau over medium heat, warm 2 Tbs. of the oil. One at a time, brown the chicken halves, breast side down, about 5 minutes. Transfer to a plate.

Add the onions to the pan and cook, stirring occasionally, until softened and browned, about 20 minutes. Reduce the heat to medium-low, add the remaining 1 Tbs. oil and the garlic and cook for 30 seconds. Add the marinade, the remaining 1/4 cup wine and the stock and stir to scrape up the browned bits.

Return the chicken to the pan, cover and transfer to the oven. Roast, basting occasionally, until an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 170°F, about 1 hour. Transfer the chicken to a carving board, cover loosely with aluminum foil and let rest for 20 minutes.

Set the pan over medium heat, add the rosemary sprig and cook until aromatic, 3 to 5 minutes. Discard the rosemary. Season the sauce with salt and pepper. Carve the chicken, arrange the pieces on a warmed platter and pass the sauce alongside. Serves 4.