Recipe by J&J's Mum
A delicious, easy meal that's perfect for during the week as it doesn't take a lot of time to prepare. I got the recipe from Food and Wine Magazine's Quick from Scratch - Italian. I usually serve it with rice, but is equally as good with potatoes.
Top Review by Abby Girl
This is a nice, simple everyday meal. I butterflied the chicken and layed it flat, removing any extra fat. I sprinkled over finely grated lemon peel and Vermouth. Next time, I would add the oil, then the Vermouth, adding the seasonings at the end, so that the seasonings do not get washed off. This meal is fast and easy and I have enough leftover chicken for sandwiches. I would do this recipe again!
- 1 (3 -3 1/2 lb) roasting chickens, cut into 8 pieces
- 4 teaspoons olive oil
- 1 1⁄2 teaspoons dried oregano
- 2 tablespoons dry vermouth or 2 tablespoons white wine
- 1 teaspoon lemon juice
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon fresh ground black pepper
- 2 tablespoons water
Directions See How It's Made
- Heat the oven to 375 degrees Fahrenheit. Coat the chicken with 3 teaspoons of the oil. Put the pieces, skin-side up, in a large roasting pan. Sprinkle the chicken with the oregano, 1 tablespoon of the vermouth, the lemon juice, salt, and pepper. Drizzle the remaining teaspoon oil over the top.
- Cook the chicken until the breasts are just done, about 25 minutes. Remove the breasts and wings and continue to cook the drumsticks and thighs until done, about 5 minutes longer.
- Heat the broiler. Remove the roasting pan from the oven; return the breasts and wings to the pan. Broil the chicken until golden brown, about 2 minutes. Remove the chicken from the pan.
- Pour off the fat from the roasting pan. Set the pan over moderate heat and add the remaining 1 tablespoon 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.
- Variation: If you prefer all white or dark meat, use four bone-in breasts, eight drumsticks, or eight thighs instead. Cook the breasts for twenty-five minutes or the legs for thirty minutes.
- Variation #2: I usually skin the chicken and it turns out just as wonderfully as the original.