You can optionally split the chicken at the back and spread it out. This reduces cooking time but is not necessary; you can easily use the chicken as it is. Peel and chop the vegetables into smaller pieces, and place them in an ovenproof dish. Sprinkle rosemary, salt, and pepper over, and place some pats of butter across the entire dish. Pour water and white wine into the dish, and bake everything at 200 degrees Celsius (392 degrees Fahrenheit) for about 50 minutes. Serve with boiled potatoes.