1 chicken (3-1/2 to 4 lbs)
1/4 Cup Saba Grape Must Reduction
1 tsp Cumin, ground
2 tsp Black Pepper
2 tsp Sea Salt, Course
3 Tbsp Extra-Virgin Olive Oil
2 medium red onions (sliced into 1-inch disks)
3/4 cup dry red wine
Rinse and pat the outside and internal cavity of chicken dry with a clean paper towel. Remove giblets and set aside.
In a medium bowl, whisk together the Saba, cumin, pepper, salt, and olive oil. Rub the entire outside of the chicken with this spice marinade. Allow coated chicken to rest at room temperature for ten minutes.
Preheat oven to 475°F. Add sliced onions and giblets to a heavy-bottomed roasting pan. Pour the dry red wine over the top and place the chicken, breast side up, on top of the onions.
Roast chicken in the oven for 1 hour 10 minutes, or until your thermometer, inserted into the thickest part of the chicken, reads 165ºF.
Remove roasting pan from the oven and allow chicken to rest (and juices to redistribute) for five minutes before transferring it to a carving board. Allow the chicken to rest an additional 5 minutes on the board before carving and serving.