Roast Chicken With Pinenuts, Lemon, And Rosemary

1. 1

   Preheat oven to 400 degrees.

2. 2

   In a medium bowl, combine bread crumbs, pinenuts, rosemary, and salt and pepper to taste. Add butter and use your fingers or a fork to incorporate it into the crumb mixture. Squeeze one or two wedges of lemon into bowl to slightly moisten mixture.

3. 3

   Wash chicken pieces thoroughly, and pat dry. In a large roasting pan, place chicken pieces in a single layer and drizzle oil on all sides, using hands to evenly distribute. Season generously with salt and pepper.

4. 4

   Sprinkle crumb mixture over chicken, doing your best to adhere mixture to underside of chicken pieces as well as tops. Squeeze a couple of the lemon wedges overtop, and add all wedges (including squeezed ones) to pan, nestled between chicken pieces.

5. 5

   Bake uncovered for 35-45 minutes, until chicken is fully cooked but not dry. Transfer chicken to a plate.

6. 6

   Place roaster on stove top, turn heat to high, and add wine. Use a wooden spoon to scrape the fond (flavorful brown bits) up from the bottom of the pan, and incorporate them into wine to form sauce. Once wine has been brought to a boil, add chicken pieces back in, right-side up, to preserve the crisp top while moistening the bottom in the sauce.

7. 7

   Transfer chicken pieces to serving platter, drizzle pan sauce overtop, and serve immediately.

* Per serving · 4 servings · Values may vary.