Baked Roasted Chicken Recipe

Baked Roasted Chicken

Ingredients:

1 whole chicken
4 Tbsp. olive oil
1 large onion, sliced
1 large handful parsley sprigs
Salt and coarsely ground black pepper
1 large handful other herb sprigs (thyme, rosemary, bay leaves, or sage)
1 cup dry vermouth, more if needed

Preparation:

Preheat the oven to 375° F.

Remove the giblets from the chicken and discard. Rinse the chicken inside and out and pat dry with paper towels.

Drizzle 3 Tbsp. olive oil in the bottom of a roasting pan.

Placce onion slices in the pan, separating each slice into pieces.

Season the chicken cavity with salt and pepper, then place herb sprigs into cavity.

Place the chicken on top in the pan. Drizzle the remaining olive oil over the chicken and season with salt and pepper.

Roast the chicken until the skin is browned and juices from the cavity run clear, about 1-1/2 to 1-3/4 hours.

When onions start to brown, about 45 minutes, pour 1/2 cup of the vermouth into the pan. Add 1/4 cup more later if needed.

Take the pan from the oven, remove the herbs from the chicken cavity into the pan and set the chicken aside on a carving board. Cover loosely with foil to keep warm.

Place roasting pan on the stove over medium heat. Stir in remaining 1/2 cup vermouth and simmer to reduce slightly, 3 to 5 minutes, stirring gently.

Serve immediately.