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Golden roasted chicken thighs and drumsticks in a shallow pan with fresh herbs and vermouth pan juices.

Chicken Vermouth with Garden Herbs

Golden chicken skin gives way to tender meat scented with garden herbs. Lemon and dry vermouth make a light pan sauce worth spooning over each piece.

By Betty Lou Gardner1 hr 15 minUpdated 2026-08-25

This Chicken Vermouth with Garden Herbs is tender, fragrant, and full of bright herb flavor with crisp golden skin and a delicate pan sauce made from lemon, butter, and dry vermouth! Simple enough for a family supper but elegant enough for guests, it’s the kind of roast chicken that feels special without requiring much fuss.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I keep the herbs mostly on top of the chicken and use the shallow roasting pan instead of the deep one. I save a piece of bread for the bottom of the pan. Those juices are too good to waste.

How to Make Chicken Vermouth with Garden Herbs

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Raw bone-in chicken pieces being arranged skin-side up in a shallow roasting pan after coating with melted butter and lemon juice.
01

Coat and Arrange the Chicken

Pat the chicken dry, coat it with melted butter and lemon juice, and arrange it skin-side up in a shallow roasting pan without overlapping.

Finely chopped tarragon, marjoram, thyme, and salt being sprinkled over raw chicken with a bay leaf placed between the pieces.
02

Add the Garden Herbs

Sprinkle the chopped herbs and salt evenly over the chicken, keeping most of the herbs on the skin. Place the bay leaf in the pan.

Herb-coated chicken roasting uncovered in a shallow pan as the skin begins to turn golden.
03

Start Roasting and Add Vermouth

Give the chicken a brief high-heat start, then lower the oven temperature and pour the vermouth around the pieces.

A spoon basting golden herb-roasted chicken with pan juices inside the oven.
04

Baste, Finish, and Rest

Baste once with the pan juices, roast until golden and fully cooked, then let the chicken rest before serving it with the warm herb sauce.

Golden roasted chicken thighs and drumsticks in a shallow pan with fresh herbs and vermouth pan juices.

Chicken Vermouth with Garden Herbs

Golden chicken skin gives way to tender meat scented with garden herbs. Lemon and dry vermouth make a light pan sauce worth spooning over each piece.

By Betty Lou Gardner

Prep15 minCook55 minTotal1 hr 15 minDifficultyEasy
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Ingredients

Scale

Scaling note: Ingredient quantities scale in this recipe. Review equipment capacity, batch arrangement, and cooking time when changing the yield.

Roasted Chicken

Garnish

Instructions

  1. 8 chicken pieces, 4 tbsp butter, 1 lemon
  2. ½ cup fresh herbs, 1 bay leaf, 1 tsp salt
  4. ¾ cup dry vermouth or dry white wine
  5. parsley, lemon wedges

Nutrition (Approximate Per Serving)

Yield

8 servings — Serving size: 1 chicken piece with pan juices

Some ingredients could not be modeled and may meaningfully change the totals. Treat these values as a rough estimate.

Calories
560
Carbohydrates
1.5 g
Protein
42 g
Fat
39.5 g
Saturated Fat
13.5 g
Cholesterol
180 mg
Sodium
450 mg
Fiber
0.3 g
Total Sugars
0.5 g

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Betty Lou Gardner

Betty Lou Gardner

Betty Lou Gardner’s family recipes are preserved in Granny’s Recipe Box.

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