Truffled Parmesan Jerusalem Artichokes and Chicken Traybake
By OcadoLife
Published on 10 March 2022
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 of
white truffle oil and a sprinkle of fresh rosemary. The artichokes are roasted
in the natural fats and juices of the chicken, so they develop addictively
sticky, crunchy edges while the centres stay soft and succulent. It’s superb
served with kale. Looking for more traybake dinner ideas? We’ve got you covered.Time and servings
45 minsTotal time
4Servings
10 minsPrep time
35 minsCooking time
Ingredients
- 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
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.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.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.