Roasted Chicken With Jerusalem Artichoke And Lemon Recipes

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ROAST CHICKEN WITH JERUSALEM ARTICHOKES AND LEMONS



Roast Chicken with Jerusalem Artichokes and Lemons image

Chicken marinated with lemon and tarragon, then roasted with Jerusalem artichokes.

Provided by Julia Frey of Vikalinka

Categories     Main

Time 3h55m

Number Of Ingredients 14

350 g Jerusalem artichokes (peeled and cut into quarters lengthways)
3 tbsp tbslemon juice
8 chicken thighs (or a mix of legs and thighs)
12 shallots (quartered lengthways)
12 garlic cloves (sliced)
1 lemon (cut in half, lengthways and then thinly sliced)
1 tsp saffron threads
50 ml olive oil
150 ml cold water
1 tbsp. pink or mixed peppercorns (slightly crushed)
10 g fresh thyme (chopped)
20 g fresh tarragon (chopped)
2 tsp salt
1/2 tsp black pepper

Steps:

  • Cook Jerusalem artichokes in a medium pot half-filled with water and half of the lemon juice for 10 minutes after the water boils. They should be tender but not too soft. Drain and cool.
  • In a large bowl combine cooked Jerusalem artichokes, chicken pieces, shallots, garlic, tarragon, thyme, lemon slices, saffron, salt, peppercorns, pepper, oil and water.
  • Mix everything with your hands (wear gloves if you don't like touching meat) until all ingredients are evenly coated with the marinade.
  • Cover and let marinade overnight or at least for 2-3 hours.
  • Preheat the oven to 220C/420F and roast the chicken for 30 minutes. Then cover with a lid or tin foil and cook for 15 minutes longer. (If your chicken is cooked but the skin remains a little too pale, turn your broiler on and broil for 1-2 minutes for a beautiful finish.)
  • Remove from the oven and sprinkle with remaining lemon juice.

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