Roast Chicken and Scallions
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 to 6 servings
- 3 tablespoons olive oil
- 1/4 cup dry white wine
- Carbohydrate 5 g(2%)
- Cholesterol 222 mg(74%)
- Fat 45 g(69%)
- Fiber 1 g(6%)
- Protein 39 g(77%)
- Saturated Fat 11 g(56%)
- Sodium 193 mg(8%)
- Calories 587
Preparation 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.
Preparation 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.
