Serves 4

Roasting the garlic in its skin mellows and sweetens its flavor; to remove the cloves, squeeze them with your fingers or press on the cloves with a butter knife.

1 whole chicken, rinsed, patted dry, and cut into 8 pieces
Coarse salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1½ teaspoons finely chopped fresh tarragon
1 tablespoon finely chopped fresh thyme
1½ teaspoons finely chopped fresh flat-leaf parsley
8 garlic cloves, unpeeled
½ cup dry vermouth
¼ cup homemade or low-sodium store-bought chicken stock

Preheat the oven to 400°F, with the rack in the center. Put the chicken in a large bowl; season with salt and pepper. Add the oil, tarragon, thyme, and parsley, and toss to coat. Transfer the chicken and herbs to a 15½ x 13-inch roasting pan; do not crowd. Scatter the garlic in the pan. Cook until the chicken skin is golden and crisp and the juices run clear when the thigh is pierced with a sharp knife, 45 to 50 minutes.

Transfer the chicken and garlic to a serving dish, and cover loosely with aluminum foil; set aside. Skim the fat from the pan with a spoon, and discard. Set the roasting pan over medium-high heat on stove. Add the vermouth, and cook, scraping up browned bits with a wooden spoon, until reduced by about half, about 4 minutes. Stir in the stock. Bring to a simmer; continue to cook until reduced by about half, about 2 minutes more. Pour through a fine sieve into a medium bowl, and discard the solids. Skim the fat with a spoon, and discard. Serve the sauce alongside the chicken and garlic.

Copyright © 2007 by Martha Stewart Living Staff. All rights reserved.