I couldn't decide if I wanted to make Spicy Rapid Roast Chicken or this - so I combined them, kind of. I used the recipe here with the directions there pretty much. :/ :D Using a 4 & a half pound chicken, I combined a 1/4t salt, 1/4t pepper & 1T olive oil & brushed that on. I put 1/4t salt & 1/4t pepper inside. Since I didn't have shallots, or the desire to go out & try to find some, I subbed 1/4c minced onion & 3 cloves minced garlic with the vermouth. 450 oven for 30 & 400 for 60. It was nicely browned & slightly crispy. Next time, I'll take it off for a bit near the end. It was too salty, too. I'll probably half the amounts I tried. To save calories (big laugh), I used half & half. It tasted good, but didn't thicken. I also didn't feel like crushing peppercorns so used coarse ground black pepper. It was fine. I don't see how a tablespoon of pepper couldn't be a typo. I thought it was 1 tsp so tried 3/4t. Although it didn't thicken for (hot) dinnner, it thickened up fine for (cold) lunch. I poured the sauce in with the chicken meat. Next day, it was quite yummy. I added some chicken salad ingredients with chopped apples. 'Put it on French bread & had a good time. :D It was worth waiting a day to have. :)
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I couldn't decide if I wanted to make Spicy Rapid Roast Chicken or this - so I combined them,...