Roast Chicken And Scallions
Serves: 4
Cecile Bahringer
1 January 1970
Based on User reviews:
35
Spice
53
Sweetness
45
Sourness
40
mins
Prep time (avg)
4
Difficulty
Ingredients:
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
3
Cut scallions into 2-inch-long pieces, then toss with chicken, oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl
4
Roast, without crowding, in hot pan until chicken is browned in spots and just cooked through, about 25 minutes
5
Transfer chicken and scallions to a serving dish, then straddle pan over 2 burners
6
Add wine and cook over medium heat, scraping up brown bits, 1 minute
7
Pour sauce over chicken
8
Put a flameproof shallow baking pan on rack in upper third of oven and preheat oven to 500°F
9
Pat chicken dry
10
Cut scallions into 2-inch-long pieces, then toss with chicken, oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl
11
Roast, without crowding, in hot pan until chicken is browned in spots and just cooked through, about 25 minutes
12
Transfer chicken and scallions to a serving dish, then straddle pan over 2 burners
13
Add wine and cook over medium heat, scraping up brown bits, 1 minute
14
Pour sauce over chicken