Roasted Chicken With Lemon, Ramps, And Green Olives Recipe

Name: Roasted Chicken With Lemon, Ramps, And Green Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil; 1 lemon, thinly sliced, seeds discarded; 2 chickens (about 3 pounds each), quartered, or 4 bone-in, skin-on legs (drumsticks and thighs) and 4 bone-in, skin-on breasts; Kosher salt and freshly ground pepper; 1 large bunch ramps or scallions, trimmed and halved lengthwise; 4 garlic cloves, thinly sliced; 3 shallots, halved lengthwise and thinly sliced; 1/3 cup pitted mild green olives (such as Castelvetrano), quartered lengthwise; 1 tablespoon chopped fresh thyme; 1/2 cup dry white wine; Fresh parsley leaves (for serving)

Servings: persons

4 tablespoons olive oil
1 lemon, thinly sliced, seeds discarded
2 chickens (about 3 pounds each), quartered, or 4 bone-in, skin-on legs (drumsticks and thighs) and 4 bone-in, skin-on breasts
Kosher salt and freshly ground pepper
1 large bunch ramps or scallions, trimmed and halved lengthwise
4 garlic cloves, thinly sliced
3 shallots, halved lengthwise and thinly sliced
1/3 cup pitted mild green olives (such as Castelvetrano), quartered lengthwise
1 tablespoon chopped fresh thyme
1/2 cup dry white wine
Fresh parsley leaves (for serving)

1
Preheat oven to 425u00b0F. 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.
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).
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 165u00b0F), 25-30 minutes. Transfer chicken, lemon slices, and ramps to a serving platter, reserving pan juices.
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.

375

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 tablespoons olive oil, 1 lemon, thinly sliced, seeds discarded, 2 chickens (about 3 pounds each), quartered, or 4 bone-in, skin-on legs (drumsticks and thighs) and 4 bone-in, skin-on breasts, Kosher salt and freshly ground pepper, and more.

Yes, Roasted Chicken With Lemon, Ramps, And Green Olives falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Chicken With Lemon, Ramps, And Green Olives

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