Roast Chicken and Scallions |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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While the Buffalo salmon is busy hogging all the sauce, what's the chicken left to do all by its lonesome self? Here, it cozies up with ever-so-sweet scallions for some much-needed TLC that manages to be both new and familiar. Ingredients:
3 lb chicken parts (such as thighs, drumsticks, and/or breast halves) |
3 bunches scallions |
3 tablespoons olive oil |
1/4 cup dry white wine |
Directions:
1. Put a flameproof shallow baking pan on rack in upper third of oven and preheat oven to 500°F.
2. Pat chicken dry. Cut scallions into 2-inch-long pieces, then toss with chicken, oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Roast, without crowding, in hot pan until chicken is browned in spots and just cooked through, about 25 minutes.
3. Transfer chicken and scallions to a serving dish, then straddle pan over 2 burners. Add wine and cook over medium heat, scraping up brown bits, 1 minute. Pour sauce over chicken.
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