Roast Chicken with Lemon Oregano Vermouth
Elevate your dinner table with this irresistible Roast Chicken with Lemon Oregano Vermouth, a show-stopping recipe that combines vibrant Mediterranean flavors with the richness of a perfectly roasted bird. This 4-pound whole chicken is infused with aromatic oregano, zesty lemon, and the delicate complexity of dry vermouth, creating an unforgettable flavor profile. Tender vegetables like carrots, onions, and potatoes soak up the savory pan juices, while a garlic-herb butter rub ensures golden, crispy skin and juicy, succulent meat. Perfect for entertaining or a comforting family meal, this dish is easy to prepare with just 20 minutes of prep time and a few simple steps. Serve it straight from the oven with its herbaceous pan sauce for a restaurant-worthy presentation that’s ideal for any occasion.
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Recipe Information
Ingredients
- 1 4-pound bird whole chicken
- 2 whole lemons
- 2 tablespoons, chopped fresh oregano
- 0.5 cup dry vermouth
- 6 cloves, minced garlic
- 3 tablespoons olive oil
- 2 tablespoons, softened unsalted butter
- 1.5 teaspoons kosher salt
- 1 teaspoon black pepper
- 0.25 cup chicken stock
- 3 cups, chopped vegetables (carrots, onions, potatoes, optional)
Instructions
Preheat your oven to 425°F (220°C).
Rinse the chicken inside and out, then pat it dry with paper towels. Remove any excess fat or leftover pinfeathers.
Season the cavity of the chicken with 0.5 teaspoons of kosher salt and 0.5 teaspoons of black pepper.
Slice 1 lemon in half and place both halves inside the cavity along with a sprig of fresh oregano.
In a small bowl, mix the softened butter, minced garlic, chopped fresh oregano, and remaining salt and pepper.
Gently loosen the skin over the chicken’s breast with your fingers, being careful not to tear it. Rub half of the butter mixture under the skin and spread the remaining mixture all over the outside of the chicken.
Truss the chicken by tying its legs together with kitchen twine to ensure even cooking.
If using, spread chopped vegetables (carrots, onions, potatoes) on the bottom of a roasting pan and place the chicken on top of the vegetables, breast-side up.
Roast the chicken in the preheated oven for 20 minutes to brown the skin.
While the chicken roasts, juice the second lemon and mix it with the dry vermouth and chicken stock.
After 20 minutes of roasting, reduce the oven temperature to 375°F (190°C) and pour the lemon-vermouth mixture over the chicken and vegetables.
Baste the chicken with pan juices every 20 minutes until the chicken is fully cooked, about 70 more minutes. The internal temperature should reach 165°F (74°C) when measured in the thickest part of the thigh, not touching the bone.
Remove the chicken from the oven and tent it loosely with foil. Let it rest for 10 minutes to allow the juices to redistribute.
Carve the chicken and serve with roasted vegetables and pan juices spooned on top. Enjoy your Roast Chicken with Lemon Oregano Vermouth!
Nutrition Facts
Calories |
1360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.1 g | 107% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 203 mg | 68% | |
| Sodium | 1296 mg | 56% | |
| Total Carbohydrate | 104.3 g | 38% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 28.4 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 331 mg | 25% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2875 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
