Preheat the oven to 400 degrees. Butcher the chicken if it isn’t already cut into pieces. Leave the bones in and the skin on!
Mince the garlic and fresh rosemary. Combine in a large bowl with the salt, stream in the olive oil and add the vinegar.
The chicken is the last to join the party. Add to the bowl a couple pieces at a time, gently tossing to coat. Cover and let rest for 15-20 minutes. The flavors are so bold that not much time is needed to fully marinade the meat.
Lay each piece in a non-stick roasting pan. Pour any remaining marinade over the meat.
Roast for 30-40 minutes or until the largest piece hits 170 degrees. Allow carry-over cooking to bring the bird to the 180 degree ideal doneness.