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Roasted chicken with Jerusalem artichoke and lemon recipe
- Cuisine: Jewish
- Prep Time: 15 min(s)
- Cook Time: 55 min(s)
- Serves 4
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.
Ingredients
450g Jerusalem artichokes, peeled, cut into six lengthways (1.5cm-thick wedges)45ml lemon juice
8 chicken thighs, on the bone with skin on, or a medium whole chicken, divided into four
12 banana shallots, peeled, halved lengthways
12 large garlic cloves, sliced
1 medium lemon, cut in half lengthways and then into very thin slices
1 tsp saffron threads
50ml olive oil
150ml cold water
1 tbsp pink peppercorns, slightly crushed
10g fresh thyme leaves
40g tarragon leaves, chopped
2 tsp salt
½ tsp black pepper
Preparation
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.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 240°C.
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.
SBS cook’s notes
This recipe has been reproduced with minor SBS recipe style changes.| Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5ml; 1 tablespoon equals 20ml; 1 cup equals 250ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60g, unless specified.
Recipe from Jerusalem by Yotam Ottolenghi and Sami Tamimi, with photographs by Jonathan Lovekin. Published by Ebury Press.
If you enjoyed this Roasted chicken with Jerusalem artichoke and lemon recipe then browse more Jewish recipes, meat recipes, easy recipes, baking recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.
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