Splayed Roast Chicken With Caramelized Ramps

Name: Splayed Roast Chicken With Caramelized Ramps
Total time: 1 h 35 min
Yield: 4 servings
Ingredients: 1 4 1/2-pound whole chicken, patted dry; 2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 1 bunch fresh ramps (6 ounces); 1 lemon, quartered; 1 tablespoon extra virgin olive oil; 5 garlic cloves, smashed and peeled; 1 tablespoon capers

By Melissa Clark

Updated Feb. 28, 2024

Splayed Roast Chicken With Caramelized Ramps — David Frank and Krishnan Vasudevan

Total Time: 1 hour 35 minutes
Rating: 5(818)
Comments: Read comments

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. (Watch the video of Melissa Clark making splayed roast chicken here.)

Featured in: A New Breed of Roast Chicken, Cast-Iron Seared

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Ingredients

Yield:4 servings

1 4½-pound whole chicken, patted dry
2teaspoons kosher salt
½teaspoon freshly ground black pepper
1bunch fresh ramps (6 ounces)
1lemon, quartered
1tablespoon extra virgin olive oil
5garlic cloves, smashed and peeled
1tablespoon capers

Ingredient Substitution Guide

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Preparation

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Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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).
Step 6
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.

Ratings

5 out of 5

818 user ratings

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Comments

Bill F7 years ago

Splaying is the best way to roast a chicken. I've found that a 450 oven works just fine, and avoids the smoking and splattering of fat inside the oven as happens if it's set at 500 as per the recipe. It will just a few more minutes to roast.

Michele7 years ago

An extraordinarily delicious - and easy - roast chicken recipe that has become a staple in our house. If you cannot find ramps, use (very fresh) scallions - lots of them, both green and white parts. Don't be afraid to increase the amount of capers, too.

ann7 years ago

Buy a cast iron skillet. Its a cook's essential. I keep mine on the stovetop and use it for everything...the more you use it the better it is. Forget non stick skillets...they are fraught with problems and health concerns. Just clean with stiff (OXO) brush and steaming hot water. A real workhorse at a very cheap price (12" is about $25)

PatC4 days ago

Splaying is a great innovation(?) in roasting a chicken. I started using the technique about five years ago and have had uniformly great results. The breasts and thighs both cook well and are done simultaneously without drying out the white meat even though I always use air/chilled birds. I usually heat the pan and start the roasting at 400 and reduce the heat to 350 about 25 minutes in.

mzwasp1 week ago

One of our absolute favorite roast chicken recipes. When we don't have fresh ramps we use kale and scallions - sometimes forget the capers. It's always delicious.

Nancy1 month ago

Delicious.. but it smoked up my whole house. I opened all windows and doors so the smoke detectors wouldn’t go off..on a cold night. And my oven was completely black. Too much trouble…can you do it in a covered grill?

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