Active Time

　　45 minutes

　　Total Time

　　1 1/4 hours

　　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.

　　

Ingredients

Serves 8

　　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)

　　

Step 1

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.

　　

Step 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).

　　

Step 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 165°F), 25-30 minutes. Transfer chicken, lemon slices, and ramps to a serving platter, reserving pan juices.

　　

Step 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.