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.
Recipe link
Prep time15 min
Cook time55 min
Total time1 hr 15 min
- Course
- Main Course
- Cuisine
- Granny's Recipes, American
- Difficulty
- Easy
- Est. calories / serving
- 560
Ingredients
Roasted Chicken
- 8 pieces bone-in, skin-on chicken pieces — 4 thighs and 4 drumsticks; about 4 pounds total
- 4 tablespoons butter — melted
- 1 lemon — juiced
- ½ cup mixed fresh herbs — finely chopped tarragon, marjoram, and thyme
- 1 bay leaf
- 1 teaspoon fine salt
- ¾ cup dry vermouth or dry white wine
Garnish
- parsley (optional) — chopped; optional
- lemon wedges (optional) — optional
Instructions
- Prepare the Chicken: Position an oven rack in the center and preheat the oven to 450°F. Melt the butter in a small saucepan or microwave-safe bowl and stir in the lemon juice. Pat the chicken thoroughly dry with paper towels; do not rinse it. Trim any loose excess fat or skin. Pour the butter mixture into a large shallow roasting pan, turn the chicken pieces in the mixture to coat them, and arrange them skin-side up in one layer without overlapping.8 chicken pieces, 4 tbsp butter, 1 lemon
- Add the Herbs: In a small bowl, combine the chopped tarragon, marjoram, thyme, and salt. Sprinkle the mixture evenly over the chicken, keeping most of the herbs on top of the skin. Place the bay leaf in the pan between the chicken pieces.½ cup fresh herbs, 1 bay leaf, 1 tsp salt
- Begin Roasting: Roast the chicken uncovered for 10 minutes at 450°F to begin browning and setting the skin.
- Add the Vermouth and Finish Roasting: Carefully remove the pan from the oven and reduce the oven temperature to 350°F. Pour the vermouth or white wine around the chicken rather than directly over the skin. Return the pan to the oven and continue roasting uncovered for 35–45 minutes. After approximately 20 minutes, baste the chicken once with the pan juices. Continue roasting until the skin is golden, the dark meat is tender, and an instant-read thermometer inserted into the thickest part of the largest piece without touching bone registers at least 165°F.¾ cup dry vermouth or dry white wine
- Rest and Serve: Remove the chicken from the oven and let it rest in the pan for 5–10 minutes. Remove and discard the bay leaf. Stir the pan juices and skim off only the excess surface fat if needed. Spoon the warm herb juices around the chicken and lightly over the meat. Garnish with chopped parsley and lemon wedges if desired.parsley, lemon wedges
Notes
- Chicken: Use similarly sized chicken pieces so they finish cooking at approximately the same time. Leave a little room between the pieces; divide them between two pans rather than crowding them.
- Herbs: Fresh tarragon, marjoram, and thyme give the pan juices their defining flavor. Use ½ cup total rather than ½ cup of each herb.
- Roasting: The brief high-heat start helps begin browning before the chicken finishes more gently at 350°F.
- Vermouth: Dry vermouth gives the sauce its subtle herbal depth. A dry white wine may be used without changing the rest of the method.
- Make Ahead: The herbs may be chopped and the ingredients measured several hours ahead. Coat the chicken just before roasting.
- Storage and Reheating: Refrigerate leftovers promptly in an airtight container and use within 3–4 days. Reheat until the chicken reaches 165°F, uncovering it for the final few minutes if the skin needs to re-crisp.
- Serving Suggestions: Serve with Crispy Roasted Potatoes, Lemon Green Beans, white rice, or crusty bread for soaking up the pan juices.
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
Equipment
- large shallow roasting pan (preferably metal; large enough to hold the chicken pieces skin-side up in one uncrowded layer)
- small saucepan or microwave-safe bowl (for melting the butter)
- small mixing bowl
- measuring cups and spoons
- basting spoon
- instant-read thermometer (for checking the thickest part of the largest chicken piece without touching bone)
- paper towels
- knife
- cutting board