Roasted Herbed Chicken With Vermouth Pan Sauce
Roasting the garlic in its skin mellows and sweetens its flavor; squeeze out the cloves using your fingers or by pressing on them with a butter knife.
- 1 whole chicken, rinsed, patted dry, and cut into 8 pieces
- Coarse salt and freshly ground pepper
- 3 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons finely chopped fresh tarragon
- 1 tablespoon finely chopped fresh thyme
- 1 1/2 teaspoons finely chopped fresh flat-leaf parsley
- 8 garlic cloves, unpeeled
- 1/2 cup dry vermouth
- 1/4 cup homemade or low-sodium store-bought chicken stock
Preheat oven to 400 degrees with rack in center. Put chicken in a large bowl; season with salt and pepper. Add oil, tarragon, thyme, and parsley, and toss to coat. Transfer chicken and herbs to a 15 1/2-by-13-inch roasting pan; do not crowd. Scatter garlic in pan. Cook until chicken skin is golden and crisp and juices run clear when the thigh is pierced with a sharp knife, 45 to 50 minutes.
Transfer chicken and garlic to a serving dish, and cover loosely with aluminum foil; set aside. Skim fat from pan with a spoon, and discard. Set roasting pan over medium-high heat on stove. Add vermouth, and cook, scraping up browned bits with a wooden spoon, until reduced by about half, about 4 minutes. Stir in stock. Bring to a simmer; continue to cook until reduced by about half, about 2 minutes more. Pour through a fine sieve into a medium bowl, and discard solids. Skim fat with a spoon, and discard. Serve sauce in a gravy boat alongside chicken and garlic.