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1
Preheat oven to 400 degrees.
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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.
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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.
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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.
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5
Bake uncovered for 35-45 minutes, until chicken is fully cooked but not dry. Transfer chicken to a plate.
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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.
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7
Transfer chicken pieces to serving platter, drizzle pan sauce overtop, and serve immediately.
