ROAST CHICKEN AND SCALLIONS

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Roast Chicken and Scallions image

Provided by Ian Knauer

Categories     Chicken     Onion     Roast     Kid-Friendly     Dinner     Gourmet     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 4 to 6 servings

Number Of Ingredients 4

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

Steps:

  • Put a flameproof shallow baking pan on rack in upper third of oven and preheat oven to 500°F.
  • 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.
  • 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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