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.
Heat the oven to 375 degrees F. Coat the chicken with 3 teaspoons of oil.
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.
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.
Heat the broiler. Remove the roasting pan from the oven; return the breasts and wings to the pan.
Broil the chicken for about 2 minutes until golden brown. Remove the chicken from the pan.
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.
Add any accumulated juices from the chicken. Spoon the sauce over the chicken.
Serve warm and enjoy.
- 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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