Recipe by CookingLaura
Found this on delish.com. My new favorite roast chicken recipe. It is so delicious and browns up nice and crispy skin at the end of roasting time. So Good! Cooking time is not exact, I use a meat thermometer, and I would let it go to 165 degrees, not 180 as it says in the directions.
Top Review by **Tinkerbell**
Delicious! I absolutely loved this glaze. It's different, it's refreshing & it creates a beautifully browned skin. My family really enjoyed it tonight. Made as directed, including the vermouth, but without fresh herbs. I just sprinkled on dried oregano & rosemary before serving. Thanks for sharing a wonderful recipe, Laura!
- 1 (3 1/2 lb) chicken
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon fresh coarse ground black pepper
- 2 tablespoons dark brown sugar
- 2 tablespoons balsamic vinegar
- 2 tablespoons dry vermouth (I use chicken stock)
- 2 teaspoons oregano or 2 teaspoons rosemary, for garnish
Directions See How It's Made
- Preheat oven to 375 degrees F. Remove giblets and neck from chicken; refrigerate for use another day. Rinse chicken and drain well.
- With chicken breast-side up, lift wings up toward neck, then fold them under back of chicken so they stay in place. With string, tie legs together.
- Place chicken, breast-side up, on rack in small roasting pan; rub with salt and pepper. Insert meat thermometer into thickest part of thigh, next to body, being careful that pointed end of thermometer does not touch bone.
- Roast chicken 45 minutes. Meanwhile, prepare glaze: In small bowl, stir brown sugar, balsamic vinegar, and vermouth until sugar dissolves.
- After chicken has roasted 45 minutes, brush with some glaze. Turn oven control to 400 degrees F and roast chicken 30 minutes longer, brushing with glaze twice more during roasting, until chicken is a deep brown color, thermometer reaches 180 degrees F, and juices run clear when thickest part of thigh is pierced with tip of knife. Place chicken on warm large platter; let stand 15 minutes for easier carving.
- Meanwhile, add 1/4 cup water to roasting pan; over medium heat, heat to boiling, stirring to loosen brown bits. Remove pan from heat; skim and discard fat. Serve chicken with pan juices. Garnish with fresh herbs.