Provencal Roast Chicken

Trim the fat from the chicken. Cut off the wing tips and second joints, and chop them into pieces. Sprinkle the cavity of the chicken with 1/2 teaspoon of the salt and pepper. Oil a roasting pan and place the chicken in it, breast-side down. Tuck rosemary sprigs under the wings. Scatter the wing tips and second joints, tomatoes, onions and remaining salt around the bird. Pour 1/2 cup water over the vegetables. Place the pan in the middle shelf of a 425-degree oven and roast for 1 to 1 1/4 hours, turning the bird breast-side up after 30 minutes. Baste occasionally and add more water when necessary. Let rest for 10 minutes before carving into servings. Strain the sauce and correct the seasoning. Makes 4 servings.