Roasted Chicken with Lemon, Ramps, and Green Olives
A flavorful roasted chicken dish featuring crispy skin, bright lemon, seasonal ramps, and buttery Castelvetrano olives, all finished in a white wine sauce. Perfect for a special dinner that serves a crowd.
Ingredients
- •4 tablespoons olive oil
- •1 whole lemon
- •2 whole chickens
- •1 to taste Kosher salt and freshly ground pepper
- •1 bunch ramps or scallions
- •4 cloves garlic
- •3 whole shallots
- •⅓ cup pitted mild green olives
- •1 tablespoon chopped fresh thyme
- •½ cup dry white wine
- •1 to taste Fresh parsley leaves
Cooking Instructions
- 1.
Preheat oven to 425°F. Heat oil in a large skillet over medium-high. Fry lemon slices until just beginning to brown, 2-3 minutes. Transfer to a plate and reserve oil in pan.
5 min
- 2.
Season chicken with salt and pepper. Return pan to medium-high heat. Working in batches to avoid crowding the pan, cook chicken, without turning, until skin is nicely browned and crisped, 7-8 minutes per batch. Transfer chicken, skin-side up, to a large roasting pan; repeat with remaining chicken. Reserve skillet (do not wash).
16 min
- 3.
Arrange reserved lemon slices and ramps around chicken pieces. Transfer roasting pan to oven and cook until chicken is cooked through (it should reach an internal temperature of 165°F), 25-30 minutes. Transfer chicken, lemon slices, and ramps to a serving platter, reserving pan juices.
30 min
- 4.
Heat reserved skillet over medium; add garlic and shallots and cook until softened, about 5 minutes. Add olives and thyme and cook, stirring, until fragrant, about 1 minute. Add wine and cook, stirring, until reduced by about half, 2-3 minutes. Using a spoon, transfer chicken juices from roasting pan to skillet and cook until thickened, 3-5 minutes; season with salt and pepper. Spoon sauce around chicken and garnish with fresh parsley.
14 min