Mahogany Chicken

Name: Mahogany Chicken
Ingredients: 1 (3 1/2 lb) chicken; 3/4 teaspoon salt; 1/2 teaspoon fresh coarse ground black pepper; 2 tablespoons dark brown sugar; 2 tablespoons balsamic vinegar; 2 tablespoons dry vermouth (I use chicken stock); 2 teaspoons oregano or 2 teaspoons rosemary, for garnish

7 ingredients

6 steps

Ingredients

1 (3 1/2 lb) chicken
3/4 teaspoon salt
1/2 teaspoon fresh coarse ground black pepper
2 tablespoons dark brown sugar
2 tablespoons balsamic vinegar
2 tablespoons dry vermouth (I use chicken stock)
2 teaspoons oregano or 2 teaspoons rosemary, for garnish

Directions

1

Preheat oven to 375 degrees F. Remove giblets and neck from chicken; refrigerate for use another day. Rinse chicken and drain well.
2

With chicken breast-side up, lift wings up toward neck, then fold them under back of chicken so they stay in place. With string, tie legs together.
3

Place chicken, breast-side up, on rack in small roasting pan; rub with salt and pepper. Insert meat thermometer into thickest part of thigh, next to body, being careful that pointed end of thermometer does not touch bone.
4

Roast chicken 45 minutes. Meanwhile, prepare glaze: In small bowl, stir brown sugar, balsamic vinegar, and vermouth until sugar dissolves.
5

After chicken has roasted 45 minutes, brush with some glaze. Turn oven control to 400 degrees F and roast chicken 30 minutes longer, brushing with glaze twice more during roasting, until chicken is a deep brown color, thermometer reaches 180 degrees F, and juices run clear when thickest part of thigh is pierced with tip of knife. Place chicken on warm large platter; let stand 15 minutes for easier carving.
6

Meanwhile, add 1/4 cup water to roasting pan; over medium heat, heat to boiling, stirring to loosen brown bits. Remove pan from heat; skim and discard fat. Serve chicken with pan juices. Garnish with fresh herbs.