ROASTED CHICKEN, RAMPS, AND POTATOES
Steps:
- Preheat oven to 500°F.
- Trim roots from ramps and slip off outer skin on bulbs if loose. Cut off and reserve leaves, leaving white bulbs attached to slender pink stems.
- Put leaves and bulbs in separate bowls.
- Pat chicken dry. Put in a flameproof large shallow roasting pan, without crowding, and surround with potatoes. Drizzle with 2 tablespoons oil and rub all over to coat evenly. Arrange chicken skin sides up and season with salt and pepper. Roast in upper third of oven 20 minutes.
- Toss bulbs with remaining 1/2 tablespoon oil and season with salt. Scatter bulbs around chicken and roast mixture until breast pieces are just cooked through, 10 to 15 minutes. Transfer breast pieces to a platter and keep warm. Roast remaining chicken and vegetables 5 minutes more, or until cooked through. Transfer to platter and keep warm, loosely covered with foil. (If crisper skin is desired, broil chicken only, skin sides up, about 2 minutes.)
- Pour off fat from roasting pan and straddle pan across 2 burners. Add wine and deglaze pan by cooking over high heat, scraping up brown bits.
- Boil wine until reduced to about 1/4 cup and add broth. When broth boils, add ramp leaves and stir until wilted and tender, 1 to 2 minutes. Remove with tongs and add to chicken. Boil pan juices until reduced to about 1/2 cup and pour around chicken.
ROASTED CHICKEN AND POTATOES
Provided by Melissa d'Arabian : Food Network
Time 2h5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Allow the chicken to rest at room temperature for 30 to 60 minutes.
- Preheat the oven to 425 degrees F.
- In a small bowl or mini prep, mix together the butter with the rosemary, thyme, garlic, salt, and pepper. Pat the chicken dry with paper towels, then rub the chicken all over with 3 tablespoons of the herbed butter. Cook's Note: Make sure chicken is dry. Slide some of the butter underneath the breast skin. Tie the chicken legs together with kitchen string.
- In a small roasting pan, pour in the white wine and place the chicken breast side down. Roast for 15 minutes. In a medium bowl, season the potatoes with salt, and pepper and drizzle with oil to coat. Remove the roasting pan from the oven. Remove the chicken to a plate turning it breast-side up. Brush the rest of the herbed butter on top of the chicken. Add the potatoes to the bottom of the pan and place the chicken on top.
- Lower the oven temperature to 325 degrees F, and return the chicken to the oven to finish roasting until an instant-read thermometer inserted in the thickest part of the inner thigh, not touching the bone, reaches 160 degrees F, about 1 hour more. Once done, remove the chicken to a carving board and let rest 10 minutes before carving. Remove the potatoes to a serving bowl.
- Return the roasting pan to the stovetop over high heat. Deglaze the pan with the lemon juice, scraping up the bits stuck to the bottom of the pan.
- To serve: Place slices of chicken on plate with potatoes and drizzle the pan sauce over both.
RAMPS AND POTATOES
Ramps are "wild leeks," in the onion and garlic family, and rather unique. If you live in the Appalachian or Allegheny Mountains, they may be growing wild in your yard! Ramps appear in early Spring, and may be mixed into hushpuppies or corn bread. This old recipe pairs ramps with potatoes.
Provided by D. Todd Miller
Categories Potato
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Fry bacon in skillet, remove from the pan and set aside.
- Put diced potatoes in bacon grease and let fry 3 to 4 minutes. Add cut up ramps and continue frying until potatoes are well done.
- Put previously fried bacon on top of potatoes and ramps. Let simmer for about 2 minutes. Salt and pepper to taste.
Nutrition Facts : Calories 536, Fat 34.3, SaturatedFat 11.4, Cholesterol 51.5, Sodium 645.1, Carbohydrate 43.5, Fiber 5.4, Sugar 1.9, Protein 13.8
RAMP POTATOES
In the springtime, I always look forward to making ramp potatoes. If you've never had a ramp, you are missing out! A member of the leek family, they have a taste like garlic, onion, and a little something special!
Provided by cookin'mama08
Categories Side Dish Vegetables
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until beginning to soften, about 10 minutes; drain.
- Heat bacon drippings in a large skillet over medium-high heat; cook and stir potatoes in the hot drippings until golden brown, about 15 minutes. Stir ramps and bacon with the potatoes; season with salt and black pepper. Continue cooking until the ramps are soft, about 5 minutes.
Nutrition Facts : Calories 504.7 calories, Carbohydrate 102.6 g, Cholesterol 12.7 mg, Fat 5.6 g, Fiber 9.9 g, Protein 14 g, SaturatedFat 1.7 g, Sodium 308.9 mg, Sugar 8.8 g
ROASTED CHICKEN WITH LEMON, RAMPS, AND GREEN OLIVES
Ramps, with their wild, garlicky flavor, have become the seasonal poster child of spring, and for good reason. Here, they join tart lemon and briny green olives in a chicken dish that might become your new Passover favorite. Can't find ramps? Scallions work just as well.
Provided by Leah Koenig
Categories Chicken Roast Passover Kid-Friendly Small Plates
Yield Serves 8
Number Of Ingredients 11
Steps:
- 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.
- 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).
- 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.
- 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.
HEAVENLY HOME-STYLE ROASTED WHOLE CHICKEN AND POTATOES
I consider this recipe to be one of my best "stand-by's!" It is a great "stand-by" recipe for family-friendly meals; to throw together as an easy one-pot meal for any occasion; for unexpected company; for easy weekend meal prep that allows for delicious leftovers all week; for a potluck, or to take to a family who is sick or in need; or for guest-worthy dinner parties (because it is so easy to make,so that the chef can enjoy the festivities, too). It is just a great and easy recipe that can be thrown together on a moment's notice! There are a million baked/roasted chicken recipes out there, but I like this one because it allows the chicken and potatoes to roast to a perfect crisp (yet so tender on the inside); the chicken turns out incredibly moist (thanks to the decadant butter); and the spices and garlic create a flavor-rich dish. I prefer to make it with butter or high quaility spread, but you can use olive oil in place of the butter, if you prefer. An added bonus to this recipe is that it will make your house smell heavenly, while it cooks. Mmmmm - good! :-)
Provided by Helping Hands
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 400.
- Unwrap chicken, remove giblets (if needed), wash, and pat semi-dry.
- Spread 1 tbs butter on the bottom of shallow roasting pan.
- Place whole chicken in roasting pan, breast side up.
- Sprinkle liberally with salt.
- Spread remaining butter all over chicken.
- Sprinkle with black pepper, lemon pepper, and paparika to taste. Sprinkle with rosemary.
- Add potatoes to pan, surrounding the chicken.
- Spinkle potatoes with salt, pepper, and small amount of rosemary.
- Drizzle potatoes with olive oil.
- Place pan in oven and bake chicken and potatoes for 20 minutes.
- Remove from oven.
- Toss potatoes to turn.
- Add 1 cup water to the pan.
- Add chopped carrots and onion to pan.
- Sprinkle minced garlic over veggies and chicken.
- Drizzle carrots and onion with olive oil.
- Place pan back in oven.
- Bake for an additional 45 mins until chicken is brown and crispy, and potatoes are nicely roasted.
- Remove from oven, allowing chicken to cool.
- Carve chicken and serve with veggies (drizzle with gravy from the pan, if you like).
- NOTE: If whole chicken is over 3.5 pounds, add 8-10 mins per pound to cooking time.
Nutrition Facts : Calories 954.1, Fat 65, SaturatedFat 22.6, Cholesterol 274.4, Sodium 402.8, Carbohydrate 29.9, Fiber 5, Sugar 6.5, Protein 60.8
SPLAYED ROAST CHICKEN WITH CARAMELIZED RAMPS
It may not seem possible to improve on roast chicken cooked in a very hot cast-iron skillet, an easy method that yields a moist, evenly cooked bird. (The thighs, which needs more cooking time, are pressed against the pan, which allows them to cook as quickly as the breast meat.) But here's a recipe with a clever tweak on that method, one that's easier than spatchcocking (or butterflying) the chicken, and that makes for a even faster-cooked, juicier bird. Preheat the skillet in a 500-degree oven for about 45 minutes, letting it get blisteringly hot. Meanwhile, take the chicken and snip the skin that connects the legs to the body, splaying the legs open until you feel the joints pop on both sides. Very carefully transfer the chicken to the pan, pressing the legs down into the surface. Ramps, garlic and capers tossed into the pan juices toward the end of the roasting time make for a bright, sweet and salty sauce. A cast-iron skillet is a must here, and if you don't have one, it's a worthwhile, and inexpensive, investment.
Provided by Melissa Clark
Categories dinner, main course
Time 1h35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Rub the chicken inside and out with salt and pepper. If you have time, do this 2 to 3 hours ahead and refrigerate the bird uncovered. Otherwise, let it rest uncovered at room temperature while oven heats.
- Place a large cast-iron or other heavy skillet in the oven and heat to 500 degrees for 45 minutes. If you salted the chicken in advance, take it out of the fridge so it can warm to room temperature.
- Meanwhile, prep the ramps: trim the hairy bottoms and remove the outer layer of skin. Separate the leaves from the bulbs, rinse both gently, and pat dry. Cut any fat bulbs (wider than a pencil) in half lengthwise. Tear the leaves into large pieces.
- Transfer the chicken to a cutting board. Using a sharp knife, cut the skin connecting the legs to the body. Splay the thighs open until you feel the joint pop on each side. Place 2 lemon wedges inside the chicken.
- Carefully transfer chicken, breast-side up, to the hot skillet. Press down on the legs so they rest flat on the bottom of the pan. Drizzle the bird with the oil. Roast for 30 minutes. Toss ramp bulbs (not leaves), garlic and capers into the skillet. Stir to coat them with pan juices. Roast for 5 minutes more, then stir again. Continue cooking until ramps are tender and chicken is no longer pink, 5 to 15 minutes more (for a total cooking time of 40 to 50 minutes).
- Remove chicken from oven and stir ramp leaves into the pan until just wilted. Let chicken rest for 5 minutes, then serve with the pan juices and ramps, garlic and capers, seasoning everything with juice from the remaining lemon wedges, if desired.
Nutrition Facts : @context http, Calories 800, UnsaturatedFat 36 grams, Carbohydrate 6 grams, Fat 56 grams, Fiber 2 grams, Protein 66 grams, SaturatedFat 15 grams, Sodium 1242 milligrams, Sugar 1 gram, TransFat 0 grams
ROASTED CHICKEN & RED POTATOES
Here's how long to bake chicken leg quarters. Pop this homey dinner in the oven for about an hour, then enjoy! It has so much flavor-the meat juices help cook the veggies just perfectly. -Sherri Melotik, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Place potatoes, spinach and onion in a greased shallow roasting pan. Add oil, garlic, 3/4 teaspoon salt, thyme and 1/2 teaspoon pepper; toss to combine., Arrange chicken over vegetables; sprinkle with paprika and remaining salt and pepper. Roast on an upper oven rack 55-60 minutes or until a thermometer inserted in chicken reads 170°-175° and potatoes are tender.
Nutrition Facts : Calories 449 calories, Fat 21g fat (5g saturated fat), Cholesterol 105mg cholesterol, Sodium 529mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 4g fiber), Protein 35g protein.
More about "roasted chicken ramps and potatoes food"
RAMP RECIPES POTATOES - THERESCIPES.INFO
From therecipes.info
RECIPE BAKED POTATOES WITH RAMPS AND FETA - FOOD NEWS
From foodnewsnews.cc
CHICKEN AND RAMPS WITH SWEET POTATOES
From americanfoodsrecipes.blogspot.com
EASY ROASTED CHICKEN THIGHS AND POTATOES - LAUGHING SPATULA
From laughingspatula.com
CREAMY RAMP SOUP RECIPES - FOOD NEWS
From foodnewsnews.com
ROASTED CHICKEN WITH RAMP BUTTER & SWEET POTATOES RECIPE ...
From eatyourbooks.com
RACK-ROASTED CHICKEN WITH GRAVY POTATOES | TASTE
From tastecooking.com
RAMP RECIPES POTATOES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
ROASTED RAMPS RECIPES - THERESCIPES.INFO
From therecipes.info
ONE-DISH ROASTED CHICKEN DINNER WITH POTATOES RECIPE
From thespruceeats.com
ROASTED CHICKEN, RAMPS, AND POTATOES | LEEKS, ROASTED ...
From in.pinterest.com
ROASTED CHICKEN THIGHS AND POTATOES - IFOODREAL.COM
From ifoodreal.com
ROAST CHICKEN WITH ROASTED POTATOES - JO COOKS
From jocooks.com
CHICKEN WITH LEMON AND RAMPS RECIPE - NYT COOKING
From cooking.nytimes.com
ROASTED CHICKEN, RAMPS, AND POTATOES - PLAIN.RECIPES
From plain.recipes
ROASTED CHICKEN, RAMPS, AND POTATOES | PORTLAND MONTHLY
From pdxmonthly.com
ROAST VEGETABLES AND POTATOES - THERESCIPES.INFO
From therecipes.info
RECIPE ROASTED POTATO - THERESCIPES.INFO
From therecipes.info
ROASTED CHICKEN, RAMPS, AND POTATOES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ROASTED CHICKEN RAMPS AND POTATOES RECIPE
From friendseat.com
ONE-PAN LEMON ROASTED CHICKEN AND POTATOES - LITTLE BROKEN
From littlebroken.com
ROASTED CHICKEN W/ RAMPS AND POTATOES | RAMPS AND POTATOES ...
From pinterest.com
SHEET PAN WHOLE-ROASTED CHICKEN AND POTATOES - AVERIE COOKS
From averiecooks.com
RECIPES/ROASTED-CHICKEN-RAMPS-AND-POTATOES …
From github.com
RAMP LEAVES WITH POTATOES AND FRIED EGG - FAMILYSTYLE FOOD
From familystylefood.com
BEST RAMP RECIPES: HOW TO COOK WITH THE WILD ONION WHILE ...
From today.com
ROAST CHICKEN, RAMPS, BACON AND POTATOES
From libertyontenth.blogspot.com
ROASTED CHICKEN WITH RAMPS AND NEW POTATOES | MONADNOCK ...
From monadnockcommunitymarket.wordpress.com
ROASTED LEMON CHICKEN THIGHS WITH POTATOES - THE WOKS OF LIFE
From thewoksoflife.com
ROASTED CHICKEN W/ RAMPS AND POTATOES | RAMPS AND POTATOES ...
From pinterest.com
ROASTED RAMPS RECIPES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
COOKING WITH WILD RAMPS - CHICKENS IN THE ROAD
From chickensintheroad.com
11 RAMP RECIPES TO CELEBRATE RAMP SEASON
From seriouseats.com
13 RAMP RECIPES TO MAKE THE MOST OF RAMP SEASON | ALLRECIPES
From allrecipes.com
25 WAYS TO USE RAMPS | DEVOUR | COOKING CHANNEL
From cookingchanneltv.com
SCALLOPED RAMPS AND POTATOES - RECIPE | COOKS.COM
From cooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love