Roasted Chicken with Jerusalem Artichoke and Lemon
Jonathan Lovekin © 2012
Provided by: Taste Editors
Reprinted with permission from Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi, copyright © 2012. Published by Ten Speed Press, a division of Random House, Inc.
- 1 lb Jerusalem artichokes, peeled and cut lengthwise into 6 wedges 2/3 inch thick
- 3 tbs freshly squeezed lemon juice
- 8 skin-on, bone-in chicken thighs, or 1 medium whole chicken, quartered
- 12 banana or other large shallots, halved lengthwise
- 12 large cloves garlic, sliced
- 1 medium lemon, cut in half lengthways and then into very thin slices
- 1 tsp saffron threads
- 3 1/2 tbs olive oil
- 2/3 cup cold water
- 1 tbs pink peppercorns, lightly crushed
- 1/4 cup fresh thyme leaves
- 1 cup tarragon leaves, chopped
- 2 tsp salt
- 1/2 tsp freshly ground black pepper
- Put the Jerusalem artichokes in a medium saucepan, cover with plenty of water, and add half the lemon juice. Bring to a boil, lower the heat, and simmer for 10 to 20 minutes, until tender but not soft. Drain and leave to cool.
- Place the Jerusalem artichokes 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.
- Preheat the oven to 475°F / 240°C. Arrange the chicken pieces, skin side up, in the center of a roasting pan and spread the remaining ingredients around the chicken. Roast for 30 minutes. Cover the pan with aluminum 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.