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
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.