Roast Chicken with Lemon, Oregano, and Vermouth

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

Ingredients

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

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