Roasted Buttermilk Chicken With Roasted Spring Vegetables & Ramp Soubise

Spring means simple, fresh ingredients that are best when not over-manipulated. This dish is easy and approachable, an ideal spring meal for the whole family. Brining the chicken overnight keeps the chicken moist and juicy. The soubise can be made in advance and gently reheated.

By | March 07, 2018

Ingredients

Chicken
  • 1 cup buttermilk
  • Grated zest of 1 lemon
  • ¼ cup chopped chives
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 whole chicken, cut into 8 pieces (or 8 pieces of your favorite chicken parts)
Roasted Spring Vegetables
  • 2–3 spring turnips, skin on, cut into wedges
  • 10 red radishes, trimmed and cut in half
  • 1 bulb fennel, trimmed and cut into wedges
  • 4 carrots, peeled and cut into 2-inch lengths
  • 3 tablespoons extra-virgin olive oil
  • ¼ pound asparagus, trimmed and cut into
  • 2-inch lengths
  • 1 tablespoon unsalted butter
  • 1 bunch arugula, washed
Ramp Soubise
  • 1 cup heavy cream
  • ¼ cup whole milk
  • 2 cups cleaned, chopped ramps (or substitute a combination of leeks, spring onions and shallots)
  • 1 tablespoon unsalted butter
  • ½ cup grated Gruyère cheese

Preparation

In a large bowl, combine buttermilk, lemon zest, chives, salt and pepper. Add chicken and toss to coat. Cover and brine overnight or up to 36 hours in the refrigerator.

Preheat oven to 425°F. Place brined chicken on a broiling tray or baking rack set over a lined sheet pan and roast for 45 minutes, or until golden brown, tender and cooked through.

While chicken is roasting, toss turnips, radishes, fennel and carrots with olive oil and place on a sheet pan. Bake until lightly caramelized and fork tender, approximately 10 minutes. Remove from oven and toss in the asparagus. Return to oven and cook 5 additional minutes, until asparagus is just tender. Add butter and arugula and toss with the hot vegetables. Check for seasoning.

In a 2-quart saucepan over medium-high heat, bring heavy cream to a boil and reduce by half. Then add milk and bring back to a boil. Lower heat, add ramps, butter and ½ teaspoon salt and simmer for 3 to 4 minutes. Place in a blender and blend on high speed until smooth. Return to stove, add Gruyère and stir until melted and incorporated into sauce. Check for seasoning. Serve roasted chicken over vegetables and top with ramp soubise.

About this recipe

WINE PAIRING: Domaine du Pas St. Martin Saumur Blanc “La Pierre Frite,” France

From a family vineyard producing beautiful organic wines comes this lovely Chenin Blanc from Saumur in the Loire Valley. This expressive wine offers springtime aromas of gardenia, lemon and honeydew melon followed by a refreshing palate of crisp apples, Bartlett pear and hints of flint and limestone in the finish. The delicate floral tones and ripe orchard fruits matched with bright acidity will be perfect for that delicious ramp soubise. The label is decorated with wildflowers to go along with your springtime menu!  

—Kate Miceli, Bottles Providence

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Ingredients

Chicken
  • 1 cup buttermilk
  • Grated zest of 1 lemon
  • ¼ cup chopped chives
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 whole chicken, cut into 8 pieces (or 8 pieces of your favorite chicken parts)
Roasted Spring Vegetables
  • 2–3 spring turnips, skin on, cut into wedges
  • 10 red radishes, trimmed and cut in half
  • 1 bulb fennel, trimmed and cut into wedges
  • 4 carrots, peeled and cut into 2-inch lengths
  • 3 tablespoons extra-virgin olive oil
  • ¼ pound asparagus, trimmed and cut into
  • 2-inch lengths
  • 1 tablespoon unsalted butter
  • 1 bunch arugula, washed
Ramp Soubise
  • 1 cup heavy cream
  • ¼ cup whole milk
  • 2 cups cleaned, chopped ramps (or substitute a combination of leeks, spring onions and shallots)
  • 1 tablespoon unsalted butter
  • ½ cup grated Gruyère cheese
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