Adapted from the Cooking Light boards
Whole chicken (about 3-4 pounds)
1 1/2 teaspoons dried thyme
3 cloves garlic, minced
1 tablespoon cider vinegar
1/2 cup dry white wine like Sauvignon Blanc (even vermouth works in a pinch)
Kosher salt to taste (I use 1 teaspoon)
freshly ground pepper
Preheat oven to 325º.
Clean chicken; remove giblets.
Slash chicken all over with the tip of a chef's knife..the more gashes, the better!
In a small bowl, mix the thyme, garlic, salt, pepper and vinegar. Rub over chicken, taking effort to get mixture into every slash.
Place chicken in a roasting pan (on rack is preferred, but not necessary). Roast about 2 hours, basting with white wine and pan juices every half hour or so.
Serve with the pan juices.