Ingredients for Roast Chicken With Lemon Oregano Vermouth
- Roasting Chickens
- Olive Oil
- Dried Oregano
- Dry Vermouth
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- Fresh Ground Black Pepper
- 2 tablespoons water
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Roast Chicken With Lemon Oregano Vermouth? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Roast Chicken With Lemon Oregano Vermouth
- Preheat oven to 375°F (190°C).
- Pat chicken pieces dry with paper towels. Drizzle 3 teaspoons of olive oil over the chicken and rub to coat evenly.
- Arrange chicken pieces, skin-side up, in a large roasting pan.
- Sprinkle chicken evenly with oregano, 1 tablespoon vermouth, lemon juice, salt, and pepper.
- Drizzle remaining 1 teaspoon olive oil over the chicken.
- Roast chicken until breasts are cooked through (internal temperature of 165°F), about 25 minutes.
- Remove breasts and wings from the roasting pan. Continue roasting drumsticks and thighs for another 5 minutes, until cooked through (internal temperature of 165°F).
- Preheat broiler.
- Remove roasting pan from the oven.
- Return breasts and wings to the roasting pan.
- Broil chicken for 2 minutes, or until golden brown.
- Remove chicken from the pan and set aside.
- Pour off excess fat from the roasting pan.
- Place the roasting pan on the stovetop over medium heat. Add the remaining 1 tablespoon vermouth and 2 tablespoons of water.
- Bring to a boil, scraping up any browned bits from the bottom of the pan.
- Reduce heat to low and simmer until sauce is reduced to about 2 tablespoons, about 5 minutes.
- Stir in any accumulated chicken juices.
- Spoon the sauce generously over the chicken.
- Serve immediately with your favorite side dish, such as rice or roasted potatoes.
- Optional Variation 1 (All White or Dark Meat): Use 4 bone-in breasts, 8 drumsticks, or 8 thighs instead of the whole chicken. Adjust cooking time accordingly (breasts: 25 minutes, legs: 30 minutes).
- Optional Variation 2 (Skinless Chicken): Remove the skin from the chicken before cooking. The chicken will still be delicious!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
0g
Fat
52g
Carbs
0g
