Mahogany Chicken

photo by Tinkerbell
- Ready In:
- 1hr 25mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 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
- 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.
Questions & Replies

Got a question?
Share it with the community!
Reviews
-
I made this over the weekend and it was so good! It couldn't be simpler and the chicken was moist and flavorful. Next time time I will pour off some pan drippings early for sauce as the sugar caramelized beyond what I would want in sauce towards the end. I served the chicken with quick sauteed carrots with a little butter and sage and smashed cauliflower. This one is a keeper.
-
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!
RECIPE SUBMITTED BY
CookingLaura
Norman, Oklahoma