I got this recipe idea from a friend whose dad is a chef. It's certainly not your traditional roast chicken recipe, since the chicken is cut up instead of whole, and the skin is rubbed with all sorts of stuff instead of being left to crisp up on its own. That notwithstanding, this chicken has been a go-to Friday night dinner recipe for quite some time now, and I've never gotten a single complaint about it. —Rivka
- Serves 4
chickens, each cut into 8 pieces
pine nuts, lightly toasted
lemons, cut into wedges
fresh bread crumbs
rosemary, leaves removed from stem and chopped
butter, at room temperature
safflower or grapeseed oil
salt and pepper
- Preheat oven to 400 degrees.
- 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.
- 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.
- 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.
- Bake uncovered for 35-45 minutes, until chicken is fully cooked but not dry. Transfer chicken to a plate.
- 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.
- Transfer chicken pieces to serving platter, drizzle pan sauce overtop, and serve immediately.