Mahogany Chicken

Total Time: 1 hr 25 mins Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.