By: Adapted from Melissa Clark’s recipe in the New York TImes.
Combining a high temperature, salting, a heavy pan, and splayed legs results in an evenly cooked bird, crunchy skin, and perfectly carmelized vegetables. When ramps are not available, try another vegetable.
Time: Preparation 1 hours
Serving: 4 Servings
Ingredients
- 4.5 lb chicken
- 2 t salt
- 0.5 t black pepper
- 1 bn ramps
- 1 lemon
- 1 T olive oil
- 5 clv garlic
- 1 T capers
Preparation
Rub the chicken inside and out with the salt and pepper. Set aside (at room temperature is fine).
Place a large cast iron or other heavy, oven-safe skillet in the oven, and set to 500˚F. Allow to sit in the hot oven for 45 minutes.
Cut the ramps crosswise where the leaves and bulbs meet, then rinse both. Tear the leaves into large pieces. Slice any bulbs thicker than a pencil in half lengthwise.
Transfer the chicken, breast-side up, to a large cutting board. Use a knife to slice through the skin that connects the legs to the body. Splay the thighs open, pushing them backwards, until you feel the joint on each side pop. Put half of the lemon inside the chicken. Set the chicken breast-side up in the hot skillet. Press the legs down so they lie flat on the bottom of the skillet. Drizzle the olive oil over the chicken, then roast. After 30 minutes, arrange the ramp bulbs, garlic, and capers around the chicken, and gently toss with the pan juices. Cook 5-15 minutes more, until the chicken is no longer pink, and the ramps are tender.
Remove the skillet from the oven, and toss the ramp leaves in the pan just until wilted. Allow to rest for 5 minutes.
Serve the chicken with the ramps, garlic, capers, and pan juices, and, if you like, the remaining lemon wedges.
