Remove and discard giblets and neck. Rinse chicken; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. With a knife, slash chicken every 2 inches, making 1/2-inch deep slits.
Combine vinegar, thyme, salt, pepper, and garlic; rub under loosened skin and over breast and drumsticks. Lift wing tips up and over back; tuck under chicken. Place breast side up on a broiler pan. Pour wine over chicken.
Bake at 325° for 1 hour and 45 minutes or until thermometer registers 180°, basting occasionally with drippings. Let stand 10 minutes. Discard skin.