2000s Recipes + Menus

Roasted Chicken, Ramps, and Potatoes

  • Active time:20 min
  • Start to finish:1 hr
April 2000
Learn more about ramps from an ex-Babbo chef.
  • 3/4 lb ramps
  • 1 (3- to 3 1/2-lb) chicken, cut into 8 pieces
  • 1 lb small red potatoes, halved
  • 2 1/2 tablespoons olive oil
  • 1/2 dry white wine
  • 1 cup chicken broth
  • Preheat oven to 500°F.
  • Trim roots from ramps and slip off outer skin on bulbs if loose. Cut off and reserve leaves, leaving white bulbs attached to slender pink stems.
  • Pat chicken dry. Put in a flameproof large shallow roasting pan, without crowding, and surround with potatoes. Drizzle with 2 tablespoons oil and rub all over to coat evenly. Arrange chicken skin sides up and season with salt and pepper. Roast in upper third of oven 20 minutes.
  • Toss bulbs with remaining 1/2 tablespoon oil and season with salt. Scatter bulbs around chicken and roast mixture until breast pieces are just cooked through, 10 to 15 minutes. Transfer breast pieces to a platter and keep warm. Roast remaining chicken and vegetables 5 minutes more, or until cooked through. Transfer to platter and keep warm, loosely covered with foil. (If crisper skin is desired, broil chicken only, skin sides up, about 2 minutes.)
  • Pour off fat from roasting pan and straddle pan across 2 burners. Add wine and deglaze pan by cooking over high heat, scraping up brown bits.
  • Boil wine until reduced to about 1/4 cup and add broth. When broth boils, add ramp leaves and stir until wilted and tender, 1 to 2 minutes. Remove with tongs and add to chicken. Boil pan juices until reduced to about 1/2 cup and pour around chicken.
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