Mix the vinegar with the wine. Preheat the oven to 180°C (160°C fan, gas 4).
Pat the chicken dry and place in a freezer bag.
Add the marinade, seal and marinate for 2 hours in the fridge.
Remove the needles from the rosemary and chop roughly.
Peel the onion and the garlic, then finely chop the onions and slice the garlic.
Remove the chicken from the marinade and drain.
Place the marinade and rosemary in a roasting tin. Put the chicken, breast side up, in the tin. Add the onions and garlic to the tin.
Whisk together the salt, pepper, both chilli powders and the oil.
Brush the chicken with the spice oil.
Wash the eggplant and cut into 2cm dice.
Wash, deseed and chop the pepper.
Scatter both around the chicken. Roast in the oven for 30 minutes.
Skin the salami, cut into thin slices then cut the slices into fine strips.
Add the salami to the chicken. Return to the oven and cook for another 40-45 minutes. If necessary, increase the temperature slightly to brown the skin, or place under a hot grill.
Remove the chicken from the tin. Detach the thighs at the joint.
Cut along the breastbone to remove the meat.
Separate the wings and cut the breasts into several pieces. Serve with the seasoned vegetables.