1 broiler-fryer chicken, cut in parts
1 tsp. vegetable oil
1/2 tsp. rosemary
1/2 tsp. paprika
1/4 tsp. salt
1/8 tsp. ground pepper
1/2 c. dry white wine

Place chicken, skin side up, in baking dish. Brush oil over chicken. In small dish, mix together rosemary, paprika, salt and pepper. Sprinkle mixture over chicken. Pour wine around chicken. Bake, uncovered, basting frequently with pan juices, 50 minutes, or until chicken is fork tender. Makes 4 servings.