How To Make Roast Chicken with Oregano and Vermouth
Enjoy this simply seasoned chicken for a no-fuss dish that’s made even tastier with dry-vermouth and dried oregano for a scrumptious roasted chicken.
Serves:
Ingredients
- 1chicken,(3 to 3½ lbs)
- 4tspolive oil
- 1½tspdried oregano
- 2tbspdry vermouth,or white wine
- 1tsplemon juice
- ¼tspsalt
- 1tspfresh ground black pepper
- 2tbspwater
Instructions
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Heat the oven to 375 degrees F. Coat the chicken with 3 teaspoons of oil.
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Put the pieces, skin-side up, in a large roasting pan. Sprinkle the chicken with oregano, 1 tablespoon of vermouth, lemon juice, salt, and pepper. Drizzle the remaining oil over the top.
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Cook the chicken for about 25 minutes until the breasts are just done. Remove the breasts and wings and continue to cook the drumsticks and thighs for about 5 minutes longer until done.
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Heat the broiler. Remove the roasting pan from the oven; return the breasts and wings to the pan.
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Broil the chicken for about 2 minutes until golden brown. Remove the chicken from the pan.
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Pour off the fat from the roasting pan. Set the pan over moderate heat and add the remaining vermouth and the water. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Boil until reduced to approximately 2 tablespoons.
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Add any accumulated juices from the chicken. Spoon the sauce over the chicken.
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Serve warm and enjoy.
Nutrition
- Calories: 693.99kcal
- Fat: 49.72g
- Saturated Fat: 13.57g
- Trans Fat: 0.29g
- Monounsaturated Fat: 22.01g
- Polyunsaturated Fat: 10.18g
- Carbohydrates: 1.01g
- Fiber: 0.35g
- Sugar: 0.11g
- Protein: 55.92g
- Cholesterol: 225.00mg
- Sodium: 356.35mg
- Calcium: 43.22mg
- Potassium: 590.05mg
- Iron: 2.96mg
- Vitamin A: 123.51µg
- Vitamin C: 5.30mg
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