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Preheat oven to 375ºF.  Remove giblets and neck from chicken, reserve for another use. Rinse the chicken inside and out with cold running water, drain. Pat dry with paper towels. Sprinkle with salt and pepper on outside of chicken. With breast side up lift wings up toward neck, then fold wing tips under back sp that the wings stay in place, Tie legs together with string.

Place the chicken breast side up, on rack in a small roasting (13x9). Roast the chicken for 45 minutes. Meanwhile, prepare glaze. In a small bowl, stir the brown sugar, vinegar, and vermouth until the sugar has dissolved. 

After the chicken has roasted for 45 minutes, brush with some glaze. Raise oven temperature to  400ºF and roast chicken, brushing with glaze twice more during roasting until the chicken is deep brown, about 30 minutes longer. Chicken is done when temperature on meat thermometer inserted in thickest part of thigh, next to the body reaches 175ºF.  to 180ºF. and the juices run clear when thigh is pierced with tip of a knife. Transfer the chicken to a warm platter, let stand for 10 minutes to set juices for easier carving.

Meanwhile, remove rack from roasting pan. Skim and discard fat from drippings in pan. Add water to pan, heat to boiling over medium heat, stirring until browned bits are loosened from bottom of pan. Serve chicken with pan juices.