Ramp Butter Roasted Chicken

Everyone needs to know how to roast a whole chicken and this will be the easiest and tastiest one you will ever make! This succulent chicken, spatchcocked for even cooking, is generously coated in a luscious ramp butter mixture before being roasted to golden perfection, creating a crispy skin and juicy, flavorful meat.

What is Ramp Butter Roasted Chicken

Introducing a delicious twist on the classic roasted chicken: Ramp Butter Roasted Chicken! This recipe takes the humble roasted chicken to a whole new level by infusing it with the irresistible flavors of ramps, also known as wild leeks.

Ramps add a unique, garlicky-onion flavor that perfectly complements the succulent chicken. Simply coat the chicken generously with homemade ramp butter, allowing it to melt into the meat as it roasts to golden perfection in the oven.

The result? Tender, juicy chicken with a rich, flavorful crust that’s sure to delight your taste buds. Serve this Ramp Butter Roasted Chicken with your favorite sides for a comforting and satisfying meal that will have everyone coming back for seconds.

 Why You’ll Love Ramp Butter Roasted Chicken 

  • Get the best bang for your buck. Cooking a whole chicken is the most affordable way to cook chicken and you can use the carcass to make broth after!
  • Spatchcock the chicken for even cooking. This is a great technique to learn for evenly cooked roasted chicken.
  • Prep a big batch of protein. I love roasting a whole chicken so that I can use the meat to make a variety of dishes throughout the week. 

The Ingredients for Ramp Butter Roasted Chicken 

  • Whole chicken. The best option for chicken is a pasture raised bird. 
  • Sea salt.
  • Ramp butter. The flavored butter imparts delicious flavor into the chicken, but you can also use plain butter or a regular garlic or scallion butter. 
  • Preserved lemon. This adds a delicious tangy flavor to the dish. 
  • Sweet potatoes. The potatoes roast under the chicken absorbing the delicious juices and cooking to perfection while the protein cooks. 
  • Onion. Feel free to add any other veggies, aromatics and herbs to the dish as you wish!

 How to Make Ramp Butter Roasted Chicken 

  • Step One. Season the chicken all over (including inside the cavity) generously with sea salt. Return to the fridge and let sit for 12-24 hours. 30 minutes before cooking, remove the chicken from the fridge and let it sit on the counter to come to room temperature for about 30 minutes.
  • Step Two. Preheat the oven, spatchcock the chicken and separate the skin from the meat. 
  • Step Three. Combine your butter of choice with the preserved lemons. Rub the butter underneath the chicken skin and all over the top of the chicken. 
  • Step Four. Add the sweet potatoes and onion to the pan and place the chicken on top, breast side up. 
  • Step Five. Roast the chicken for about 45-50 minutes or until the internal temperature reaches 165°F (75°C). Let it sit for 10 minutes before carving the chicken.

Important Tips

  • Salt the chicken. Seasoning the chicken all over with salt 24 hours before cooking is key to tender meat. Not only is the salt adding flavor, salt interacts with the protein in meat, causing it to denature and reorganize, resulting in a looser protein structure. This process enhances moisture retention during cooking and breaks down muscle fibers, making the meat more tender.
  • Use what you have! Swap out the ramp butter for any regular or compound butter you have and feel free to use whatever potatoes, veggies or other herbs that you want to add. 

Storing Ramp Butter Roasted Chicken 

Carve the chicken to your preference and store in an airtight container for 4-5 days.

How to Serve Ramp Butter Roasted Chicken

Serve the roasted chicken with the roasted sweet potatoes and a side salad. I also like to use the chicken breast to make chicken salad to switch it up throughout the week. 

Ramp Butter Roasted Chicken



Everyone needs to know how to roast a whole chicken and this will be the easiest and tastiest one you will ever make! This succulent chicken, spatchcocked for even cooking, is generously coated in a luscious ramp butter mixture before being roasted to golden perfection, creating a crispy skin and juicy, flavorful meat.
Total time: 90 mins Yield: 4-6 servings Diet: Gluten Free
Course Main Course
Prep Time 1 day
Total Time 1 hour 30 minutes
Servings 6 servings

Ingredients

  • 1 4-5 lb whole chicken
  • Sea salt
  • 3 tbsp ramp butter softened (can be substituted for garlic, scallion or plain salted butter)
  • ½ preserved lemon minced
  • 4 sweet potatoes chopped
  • 1 onion roughly chopped

Instructions

  • 24 hours before cooking, salt the chicken all over (including inside the cavity) with sea salt. Return to the fridge.
  • 30 minutes before cooking, take the chicken out of the fridge and let it come to room temperature.
  • Preheat the oven to 425F. Place the chicken breast-side down on a cutting board. Using kitchen shears or a sharp knife, cut along both sides of the backbone to remove it. Open the chicken up like a book and press down firmly on the breastbone to flatten the chicken. Tuck the wingtips behind the back. Use your hands to separate the chicken skin from the meat.
  • Combine the ramp butter and preserved lemons. Pat the chicken dry and rub half of the butter mixture under the skin and the remaining butter all over the chicken.
  • Add the sweet potatoes and onion to a large oven safe skillet. Place the chicken on top of the potatoes, breast side up.
  • Transfer the pan to the preheated oven. Roast the chicken for about 45-50 minutes, or until the juices run clear when pierced at the thickest part of the thigh and the internal temperature reaches 165°F (75°C). If the skin is browning too quickly, you can tent it with foil halfway through cooking.
  • Once the chicken is cooked through, remove it from the oven and let it rest for about 10 minutes before carving.

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