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Meat
Easy
4 Servings
Allergens 
No Allergens specified
1 Hour, 35 Minutes
Diets
An easy to prepare chicken with a delightful flavor. All the ingredients combine together during the baking for a uniquely delicious dish.
1 chicken, quartered, or 4 chicken bottoms
1 tablespoon dried rosemary
8 cloves garlic, such as Mr. Dipz Peeled Garlic
salt, to taste
pepper, to taste
1 lemon, scrubbed well and sliced into rounds
1/2 cup Baron Herzog Chenin Blanc or other white wine
1/3 cup Gefen Olive Oil
Preheat oven to 425°F (220°C).
Arrange chicken in a medium-sized baking pan and scatter the rosemary on top.
Crush two cloves of garlic and sprinkle over the chicken. Season with salt and pepper.
Slice the rest of the garlic into quarter-inch slices and scatter around the chicken, along with the lemon slices.
Pour wine and olive oil on top. Cover pan with foil and bake for one and a quarter hours for chicken bottoms, and 40 minutes for whole chicken pieces.
Remove the foil and roast for another 15 minutes, until golden. Serve with gravy, lemon, and garlic slices.
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What are chicken bottoms as opposed to whole chicken pieces. Must be an Americanism which I’ve never heard of.
Chicken bottoms are the thigh and drum stick, as opposed to the breast meat.
How many bags or parts of a bag are equivalent to 4.5 cups?
You would need 4 chicken bottoms.