Roast Chicken with Lemon, Oregano, and Vermouth

Ingredients

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

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...

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