You can never have too many ways to make roast chicken. All you need to do is take a look at some the recipes on my blog and you will quickly see that not only do I make a lot of chicken, but I make a lot of roast chicken. I like the way chicken comes out in the oven with its crispy skin and tender, juicy flavor and if you can get a great sauce out of it as well that is even better. I came across this particular recipe at Food & Wine for a very simple roast chicken with lemon, oregano and vermouth to get a different and fresh flavor.
Roast Chicken with Lemon, Oregano and Vermouth
1 chicken (3 to 3 1/2 pounds) cut into 8 pieces
4 teaspoons olive oil
1 1/2 teaspoons dried oregano
2 tablespoons dry vermouth or white wine
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons water
Preheat the oven to 375 degrees. Coat the chicken with 3 teaspoons of the olive oil. Place the chicken pieces, skin side up, in a large roasting pan or cast iron pan. Sprinkle the chicken with the dried oregano, 1 tablespoon of the dry vermouth, the lemon juice, salt and pepper. Drizzle the remaining teaspoon of the olive oil over the top of the chicken.
Roast the chicken until the breasts are just done, about 25 to 30 minutes. Remove the breasts and wings to a separate plate and cover them to keep them warm. Continue to cook the thighs and drumsticks until they are done, about 5 to 7 minutes longer.
Heat the broiler of the oven. Remove the roasting pan from the oven and return the breasts and wings to the roasting pan. Broil the chicken under the broiler until the skin os golden brown, about 2 minutes. Keep an eye on it to make sure it does not burn. Remove the chicken from the pan to a platter.
Pour off the fat from the roasting pan. Set the pan over medium-high heat and add the remaining 1 tablespoon of dry vermouth and the 2 tablespoons of water. Bring the mixture to a boil, scraping the bottom of the pan to dislodge any browned bits. Boil the mixture until it is reduced approximately to 2 tablespoons. Add any accumulated juices from the platter the chicken is resting on. Spoon the sauce over the chicken and serve.
This recipe is very simple and you get the juicy chicken pieces with really nicely browned skin to go along with it. You also get a really unique pan sauce that has the nice flavor of the vermouth and lemon. It is a quick sauce but it packs some great flavor. You could use white wine instead or even chicken broth if you want to avoid the alcohol altogether, but I do have to say the vermouth adds a nice touch to the dish. You could easily do this dish just with your favorite chicken pieces, like breasts, thighs or drumsticks, instead of using the whole chicken. I served this with some herbed salt potatoes, which I will post the recipe for tomorrow, and some fresh green beans.
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!