chicken roast with rosemary and garlic

This is a recipe for pork roast I adapted and improvised from Betty Crocker's Best of Baking. As I'm quite selective when it comes to pork dishes, I choose to substitute the roast with chicken. It tasted equally good, I imagined. Well, what it matters is it's good enough for him. :)

Ingredients:
chicken thighs
salt
black pepper
cooking wine
margarine
olive oil
rosemary
garlic (finely chopped)
onion (finely chopped)

Steps:
Make a few cuts in chicken thighs with a sharp knife.
Season with salt, black pepper and wine.
Mix rosemary with garlic.
Insert garlic mixture in cuts.
Melt margarine in shallow roasting pan in oven and sprinkle with onions.
Place chicken thighs in pan and drizzle with olive oil.
Bring to heat at 180ºC for 40 minutes.