Add variety to your roast chicken with lemon and jerusalem artichokes


The beautiful combination of roasted chicken with lemon is only complimented further by the addition of Jerusalem artichokes. This dish is best served with lentils and pulses. It is matched well with our All That Jazz Pinot Noir 2010 £14.99
  • 450g Jerusalem artichokes, peeled and cut into 6 lengthways (1.5cm thick wedges)
  • 3tbsp lemon juice
  • 8 chicken thighs, on the bone with the skin, or a medium whole chicken divided into 4
  • 12 banana shallots, peeled and halved lengthways
  • 12 large garlic cloves, sliced
  • 1 medium lemon, cut in half lengthways and then into very fine slices
  • 1tsp saffron threads
  • 50ml olive oil
  • 150ml cold water
  • 1½tbsp of pink peppercorns, slightly crushed
  • 10g fresh thyme leaves
  • 40g tarragon leaves, chopped

Place 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. In a large mixing bowl, combine the artichokes and all the remaining ingredients, excluding the remaining lemon juice and half of the tarragon. Add 2tsp salt and ½tsp black pepper. Use your hands to mix everything together thoroughly. Cover and leave to marinate in the fridge overnight, or for at least 2 hours.

Preheat the oven to 240˚C/ 475˚F/Gas 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


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