Rosemary Roast ChickenWith Vegetables

1 whole chicken (about 3 lbs) salt and pepper 1 tsp rosemary, crushed 2 tbsp butter 4 med potatoes, peeled and cut into 2" cubes 4 small onions, peeled and quartered 1 cup dry white wine Preheat oven to 375F. Season chicken inside and out with salt and pepper. Place 1/2 tsp rosemary in cavity. Tie legs together and rub butter over skin. Place in large roasting pan. Roast chicken for 15 minutes. Arrange potatoes, carrots and onions around chicken. Sprinkle remaining rosemary over chicken and veggies. Pour wine over all and bake 1 hour 15 minutes with pan drippings. Add water as needed.