Roasted Chicken with Jerusalem Artichoke & Lemon
By NOPI
Published on 25 April 2022
Jerusalem artichokes are well loved in the city but have actually got nothing to do with it; not officially anyway. The name is a distortion of the Italian name of this sunflower tuber, which has an artichoke- like flavour. From girasole articiocco to Jerusalem artichoke. The combination of saffron and whole lemon slices does not only make for a beautiful-looking dish, it goes exceptionally well with the nutty earthiness of the artichokes. This is easy to prepare you just need to plan ahead and leave it to marinate properly.Time and servings
1 hrTotal time
4Servings
15 minsPrep time
45 minsCooking time
Ingredients
- 450 g of jerusalem artichokes, peeled and cut into six lengthways (1.5cm thick wedges)
- 40 g of ttarragon, chopped
- 3 tbsp of lemon juice
- 8 chicken thighs, with bone and skin on
- 12 echalion shallots, peeled and halved lengthways
- 12 cloves of garlic, sliced
- 1 lemon, cut in half lengthways and then into very thin slices
- 1 tsp of saffron
- 50 ml of olive oil
- 1 tbsp of pink peppercorns, slightly crushed
- 10 g of fresh thyme, leaves
Method
Step 1
Put the Jerusalem artichokes in a medium saucepan, cover with plenty of water and add half the lemon juice. Bring to the boil, reduce the heat and simmer for 10–20 minutes, until tender but not soft. Drain and leave to cool.Step 2
Place the Jerusalem artichokes, 150ml water, and all the remaining ingredients, excluding the remaining lemon juice and half of the tarragon, in a large mixing bowl and use your hands to mix everything together well. Cover and leave to marinate in the fridge overnight, or for at least 2 hours.Step 3
Preheat the oven to 240°C/220°C Fan/Gas Mark 9. Arrange the chicken pieces, skin-side up, in the centre of a roasting tin and spread the remaining ingredients around the chicken. Roast for 30 minutes. Cover the tin with foil and cook for a further 15 minutes. At this point, the chicken should be completely cooked. Remove from the oven and add the reserved tarragon and lemon juice. Stir well, taste and add more salt if needed. Serve at once.