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.