You might call this the shorthand version of roast chicken and vegetables. It requires only one baking sheet and a hot oven.
Joan is Stanley Tucci’s mother, by the way, and she likes to add garlic to the mix.
Serve with a salad of peppery greens dressed with a creamy vinaigrette.
Joan’s Chicken Wings
3 or 4 servings
Adapted from “The Tucci Table,” by Stanley Tucci and Felicity Blunt (Gallery Books, 2014).
1 1/2 pounds chicken drumettes and flat wings
1 tablespoon olive oil
1 large rosemary sprig
2 sage leaves
Pinch dried oregano, preferably Mexican
Kosher salt
Freshly ground black pepper
Pinch sweet or hot paprika (optional)
9 or 12 very small fingerling potatoes
1 large or 2 medium carrots
1 large scallion (optional)
2 or 3 Campari tomatoes
2 to 3 tablespoons dry white wine (may substitute a nonalcoholic sparkling apple cider)
Leaves from 2 stems flat-leaf parsley
Preheat the oven to 425 degrees.
Place the chicken drumettes and wings on a rimmed baking sheet. Drizzle with 1 tablespoon of the oil. Tear the rosemary and sage over them. Season with the oregano and a good pinch each of the salt, pepper and paprika; toss to coat evenly. Arrange the chicken pieces in a single layer, leaving plenty of space between them. Roast while you prep the vegetables.