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1
Preheat oven to 500F.
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2
Trim roots from ramps and slip off outer skin on bulbs if loose.
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3
Cut off and reserve leaves, leaving white bulbs attached to slender pink stems.
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4
Put leaves and bulbs in separate bowls.
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5
Pat chicken dry.
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6
Put in a flameproof large shallow roasting pan, without crowding, and surround with potatoes.
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7
Drizzle with 2 tablespoons oil and rub all over to coat evenly.
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8
Arrange chicken skin sides up and season with salt and pepper.
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9
Roast in upper third of oven 20 minutes.
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10
Toss bulbs with remaining 1/2 tablespoon oil and season with salt.
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11
Scatter bulbs around chicken and roast mixture until breast pieces are just cooked through, 10 to 15 minutes.
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12
Transfer breast pieces to a platter and keep warm.
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13
Roast remaining chicken and vegetables 5 minutes more, or until cooked through.
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14
Transfer to platter and keep warm, loosely covered with foil.
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15
(If crisper skin is desired, broil chicken only, skin sides up, about 2 minutes.)
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16
Pour off fat from roasting pan and straddle pan across 2 burners.
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17
Add wine and deglaze pan by cooking over high heat, scraping up brown bits.
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18
Boil wine until reduced to about 1/4 cup and add broth.
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19
When broth boils, add ramp leaves and stir until wilted and tender, 1 to 2 minutes.
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20
Remove with tongs and add to chicken.
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21
Boil pan juices until reduced to about 1/2 cup and pour around chicken.
