Roast Chicken with Jerusalem Artichokes and Lemons
Chicken marinated with lemon and tarragon, then roasted with Jerusalem artichokes.
- Prep time
- 15 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 350 g Jerusalem artichokes (peeled and cut into quarters lengthways)
- 3 tbsp tbslemon juice
- 8 chicken thighs (or a mix of legs and thighs)
- 12 shallots (quartered lengthways)
- 12 garlic cloves (sliced)
- 1 lemon (cut in half, lengthways and then thinly sliced)
- 1 tsp saffron threads
- 50 ml olive oil
- 150 ml cold water
- 1 tbsp. pink or mixed peppercorns (slightly crushed)
- 10 g fresh thyme (chopped)
- 20 g fresh tarragon (chopped)
- 2 tsp salt
- 1/2 tsp black pepper
Instructions
- 1
Cook Jerusalem artichokes in a medium pot half-filled with water and half of the lemon juice for 10 minutes after the water boils. They should be tender but not too soft. Drain and cool.
- 2
In a large bowl combine cooked Jerusalem artichokes, chicken pieces, shallots, garlic, tarragon, thyme, lemon slices, saffron, salt, peppercorns, pepper, oil and water.
- 3
Mix everything with your hands (wear gloves if you don't like touching meat) until all ingredients are evenly coated with the marinade.
- 4
Cover and let marinade overnight or at least for 2-3 hours.
- 5
Preheat the oven to 220C/420F and roast the chicken for 30 minutes. Then cover with a lid or tin foil and cook for 15 minutes longer. (If your chicken is cooked but the skin remains a little too pale, turn your broiler on and broil for 1-2 minutes for a beautiful finish.)
- 6
Remove from the oven and sprinkle with remaining lemon juice.