Recipe

Roast Chicken With Lemon, Oregano & Vermouth Recipe

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Ingredients

Directions

Step #1 Heat the oven to 375 degrees Fahrenheit.
Step #2 Coat the chicken with 3 tsps of the oil.
Step #3 Put the pieces, skin-side up, In a large-ish roasting pan.
Step #4 Sprinkle top the chicken with the oregano, the lemon juice, salt, 1 tbsp of the vermouth, & pepper.
Step #5 Drizzle the remaining tsp oil over the top.
Step #6 Cook the chicken until the breasts are just done, about 25 mins.
Step #7 Remove the breasts & wings & continue to cook the drumsticks & thighs until done, about 5 mins longer.
Step #8 Heat the broiler.
Step #9 Remove the roasting pan from the oven; return the breasts & wings to the pan.
Step #10 Broil the chicken until golden brown, about 2 mins.
Step #11 Remove the chicken from the pan.
Step #12 Pour off the fat from the roasting pan.
Step #13 Set the pan over moderate heat & add the remaining 1 tbsp vermouth & the water.
Step #14 Bring to a boil, scraping the bottom of the pan to dislodge any brown bits.
Step #15 Boil until reduced to approximately 2 tbsps.
Step #16 Add any accumulated juices from the chicken.
Step #17 Spoon the sauce over the chicken.
Step #18 Variation: If you prefer all white or dark meat, use four bone-in breasts, eight drumsticks, or eight thighs instead.
Step #19 Cook the breasts for twenty-five mins or the legs for thirty mins.
Step #20 Variation #2: I usually skin the chicken & it turns out just as wonderfully as the original.
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