Combine rosemary, garlic, pepper and salt in bowl and mix well. Drizzle chicken with oil; rub in spice mixture. Cover and refrigerate overnight. Heat the oven to 450F. Spray a heavy roasting pan or iron skillet with cooking spray. Place the chicken in the pan and bake for 10 minutes. Turn the chicken over. If the drippings begin to stick to the pan, stir in 3-4 tablespoons white wine. Bake 10 minutes more or until juices run clear. If the pan is dry, stir in another 1-2 tablespoons of water or white wine to loosen the drippings. Drizzle the vinegar over the chicken in the pan. Transfer the chicken to plates. Stir the liquid in the pan and drizzle over the chicken.
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