Roast Chicken with Lemon, Oregano, and Vermouth
- 1 chicken (3 to 3 1/2 pounds), cut into 8 pieces
- 4 teaspoons olive oil
- 1 1/2 teaspoons dried oregano
- 2 tablespoons dry vermouth or white wine
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon fresh-ground black pepper
- 2 tablespoons water
- 1. Heat the oven to 375°. 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.
- 2. 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.
- 3. 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.
- 4. 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 of assorted pieces. Cook the breasts for twenty-five minutes or the legs for thirty minutes.
- Wine Recommendation: This rustic, herbal roast chicken is best served with a full-bodied and strongly flavored white wine. Look to the south, where the earthy, richly nutty Greco di Tufo is found. Although virtually unknown, it's one of Italy's great whites.
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