Balsamic Roasted Chicken

I just tried this recipe for the first time. It is FANTASTIC. My mom and dad came over for dinner and everyone on the table loved it. After I list the ingredients and directions, I am listing the side dishes I served with it. This is healthy, but doesn't taste it. Enjoy...

1 Whole Chicken (4 to 5 pounds)
1/3 Cup Balsamic Vinegar
1/3 Cup Olive Oil
2 teaspoons Kosher or Grey Salt
1 teaspoon black pepper
3 Tablespoons Herbes de Provence or French Herbs (can find in ANY supermarket or target)
Rosemary
3 Onions cut into chunks
5 Yukon Gold or other potatoes cut into bite sized chunks

Clean and pat chicken dry with paper towels. Cut up two onions. Lay onions down in roaster pan or baking dish and place chicken on top of onions. In a bowl, mix vinegar, oil, salt, pepper and herbes de provence. Drizzle inside and all over chicken until every part is covered and excess drizzles over onion at the bottom. Stuff with other onion (cut up) and rosemary. Place in a 400 degree oven for 20 minutes. Reduce temperature to 350. Add cut up potatoes to bottom of roasting pan and roast until internal temperature of chicken is 160. Take chicken only out of oven and let rest on platter loosely tented with foil. Turn oven back up to 450 and finish roasted potatoes and onions for about 20 minutes. Spread roasted potatoes and onions around base of chicken on serving platter.

I served with the following side dishes (along w/roasted potatoes) and they blended really well:

Couscous with dried chopped apricots and raisins.
Carrot and raisin salad with a sweet vinaigrette w/fresh parsley
Steamed broccoli
Blood orange segments, pomegranate seeds and pure maple syrup (for dessert)

*makes great cold chicken leftovers