Roast Chicken with Lemon, Oregano and Vermouth

It’s 5:30 a.m. and the wind is howling.  Perfect time to put on a pot of coffee and write about this fast and delicious roast chicken, otherwise known as “Plan B.”

You see, I had a Plan A (there’s always a Plan A).  And last night that was supposed to be a whole roasted chicken.  Unfortunately I didn’t have an hour+ to pull off roasting a whole chicken.  Enter my chef knife and this recipe and voila…roast chicken dinner on the table in just over thirty minutes (/pats self on back).

A couple of recipe notes. You can use any combination of chicken parts, as long as you are using bone-in pieces.  Just know that dark meat takes a bit longer to cook, so allow some extra time for that.   Also, do not be alarmed if your chicken looks a bit anemic after baking. Your broiler will quickly crisp up the skin and give it that beautiful browned color [I may have overdone the broiler a tad last night, but then again, I’m crazy in love with crispy chicken skin].   I like to serve this with rosemary roasted potatoes, which can bake in the oven right along with the chicken.  Add some greens tossed with a quick French Vinaigrette dressing, a glass of Pinot noir.

Here’s to all the Plan B’s in life.   May they all be as delicious as this!

Roast Chicken with Lemon, Oregano and Vermouth

1 chicken (3 to 3 1/2 pounds), cut into 8 pieces
4 tsp. olive oil
1 1/2 tsp. dried oregano
2 TBS dry vermouth or white wine
1 tsp. lemon juice
Kosher salt and coarsely ground black pepper
2 TBS water

Heat oven to 375°. Coat the chicken with 3 tsp. of the oil.  Put the pieces, skin side up, in a large roasting pan.  Sprinkle the chicken with oregano, salt, pepper, 1 TBS of the vermouth and lemon juice.  Drizzle the remaining 1 tsp. oil over the top.

Cook the chicken until the breasts are just done, about 30-35 minutes.  Remove breasts and wings and continue to cook the drumsticks and thighs until done, about 5 minutes longer.

Remove roasting pan from the oven and preheat the broiler.  Broil the chicken until golden brown, about 2 minutes.  Remove the chicken to a warmed platter.

Pour off the fat from the roasting pan.  Set the pan over moderate heat and add the remaining 1 TBS 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 TBS.  Add any accumulated juices from the chicken.  Spoon the sauce over the chicken and serve.

Serves 4

One thought on “Roast Chicken with Lemon, Oregano and Vermouth

  1. I don’t know you but i love you! I was husband-free tonight (which usually doesn’t inspire me to cook) and looking at a lone bone-in chicken breast. Not that I don’t like chicken; I was just feeling ‘meh’…

    I have no logistical reference for how i came upon your Plan B recipe or blog, but thought, this is so simple, why the heck not?

    I just ate dinner and can I say that my animals (3 cats and a dog) were all looking at me through-out—if they could have thought it, they might have imagined that I was in bed with Brad Pitt or something from the mmmmmms coming from my face the whole time.

    Thank you for a wonderful twist to my chicken repertoire… i somehow thought you always have to SEAR skin-down and then bake to retain juices but you have certainly proved that wrong and then some. DELISH!

    Here’s to Plan B being as good or better than Plan A!

    Cheers,
    Jana

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