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Truffled Parmesan Jerusalem Artichokes and Chicken Traybake

By OcadoLife
In this Truffled Parmesan Jerusalem Artichokes and Chicken Traybake, food writer Rachel de Thample elevates the nutty, woody-flavoured root veg to something deliciously decadent, with a parmesan crust, a drizzle…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

6 total
  • 500 g of jerusalem artichokes
  • 500 g of chicken thighs
  • 1 tbsp of olive oil
  • 4 sprigs of rosemary, leaves only, finely chopped
  • 50 g of parmesan, finely grated
  • 1 tbsp of white truffle oil

Method

3 steps

  1. Step 1

    Preheat the oven to 200°C/180°C fan/gas 6. Wash and scrub the jerusalem artichokes, making sure no dirt is trapped in any of the crevices; don’t peel them as the skin adds texture and flavour. Cut into irregular shapes. Toss in a bowl with the chicken thighs, oil and about three-quarters of the chopped rosemary. Season with sea salt and black pepper, then arrange on a baking tray in a single layer. Roast for 30 mins, or until everything is tender and golden, turning once during cooking.

  2. Step 2

    Remove from the oven, top with the parmesan, then return to the oven to roast for a further 5 mins, to melt the cheese.

  3. Step 3

    Remove from the oven, drizzle with the truffle oil and scatter with the remaining rosemary. Finish with black pepper and serve with a side of steamed kale.