Roast Chicken with Lemon, Oregano, and Vermouth

1. 1

   Heat the oven to 375.

2. 2

   Coat the chicken with 3 teaspoons of the oil.

3. 3

   Put the pieces, skin-side up, in a large roasting pan.

4. 4

   Sprinkle the chicken with the oregano, 1 tablespoon of the vermouth, the lemon juice, salt, and pepper.

5. 5

   Drizzle the remaining teaspoon oil over the top.

6. 6

   Cook the chicken until the breasts are just done, about 25 minutes.

7. 7

   Remove the breasts and wings and continue to cook the drumsticks and thighs until done, about 5 minutes longer.

8. 8

   Heat the broiler.

9. 9

   Remove the roasting pan from the oven; return the breasts and wings to the pan.

10. 10

    Broil the chicken until golden brown, about 2 minutes.

11. 11

    Remove the chicken from the pan.

12. 12

    Pour off the fat from the roasting pan.

13. 13

    Set the pan over moderate heat and add the remaining 1 tablespoon vermouth and the water.

14. 14

    Bring to a boil, scraping the bottom of the pan to dislodge any brown bits.

15. 15

    Boil until reduced to approximately 2 tablespoons.

16. 16

    Add any accumulated juices from the chicken.

17. 17

    Spoon the sauce over the chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.