Roasted Chicken, Ramps, and Potatoes
Bake chicken, potatoes and wild leek bulbs together for an easy one-pot meal, full of deep flavors. Easy and memorable.
Preheat the oven to 500 degrees F.
Pat the chicken dry. Place the chicken skin side up in a large shallow flameproof roasting pan, without crowding. Surround with the halved potatoes. Drizzle with 2 tablespoons of oil and rub all over to coat the chicken evenly. Season with salt and pepper and roast in the top 1/3 of the oven for about 20 minutes.
Toss the ramp bulbs with the remaining oil and season with salt. Scatter the ramp bulbs around the chicken and continue cooking until the breast pieces are just cooked through. This should take another 15 minutes.
Transfer the breast pieces to a heated platter and keep warm while continuing to cook the remaining chicken and the potatoes for an additional 10 minutes, or until juices run clear.
Place the roasting pan across two burners and turn the heat to high.
Add the wine and deglaze, scraping up the brown bits. Boil the wine until reduced to about 1/4 cup, then add the broth. When the broth boils, add the ramp leaves and stir until they're wilted and tender, for one to two minutes.
Remove with tongs and add the chicken. Boil the pan juices until reduced to about 1/2 cup. Pour around the chicken. Serves 4.