Roast Chicken with Lemon, Oregano, and Vermouth

Roast Chicken with Lemon, Oregano, and Vermouth
Photo by © Melanie Acevedo

Ingredients

  • 2 tablespoons dry vermouth or white wine
  • ¼ teaspoon salt
  • 1 teaspoon lemon juice
  • 1 chicken (3 to 3 1/2 pounds), cut into 8 pieces
  • 1 ½ teaspoons dried oregano
  • 1/8 teaspoon fresh-ground black pepper
  • 4 teaspoons olive oil
  • + 9 more ingredients
    • 2 tablespoons water
    • ¼ teaspoon salt
    • 1 teaspoon lemon juice
    • 1 ½ teaspoons dried oregano
    • 1/8 teaspoon fresh-ground black pepper
    • 4 teaspoons olive oil
    • 2 tablespoons water
    • 2 tablespoons dry vermouth or white wine
    • 1 chicken (3 to 3 1/2 pounds), cut into 8 pieces

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 chick...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals »






Snooth Media Network