Ottolenghi Roast Chicken with Jerusalem Artichoke |

Name: Ottolenghi Roast Chicken with Jerusalem Artichoke |
Ingredients: 450g Jerusalem artichokes, peeled and cut into six lengthways (1.5cm thick wedges); 3 tbsp lemon juice; 8 chicken thighs, on the bone with the skin on, or a medium whole chicken, divided into four; 12 banana shallots, peeled and halved lengthways; 12 large garlic cloves, sliced; 1 medium 1 medium lemon, cut in half lengthways and then into very thin slices; 1 tsp saffron threads; 50ml olive oil; 150ml cold water; 1½ tbsp pink peppercorn, slightly crushed; 10g fresh thyme leaves; 40g tarragon leaves, chopped; 2 tsp salt; ½ tsp black pepper

thehappyfoodie.co.uk

An impressive dinner party dish this roasted chicken with Jerusalem artichoke and lemon from Ottolenghi is simple but packed with flavour.

View full recipe on thehappyfoodie.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thehappyfoodie.co.uk.

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Ingredients

450g Jerusalem artichokes, peeled and cut into six lengthways (1.5cm thick wedges)
3 tbsp lemon juice
8 chicken thighs, on the bone with the skin on, or a medium whole chicken, divided into four
12 banana shallots, peeled and halved lengthways
12 large garlic cloves, sliced
1 medium 1 medium lemon, cut in half lengthways and then into very thin slices
1 tsp saffron threads
50ml olive oil
150ml cold water
1½ tbsp pink peppercorn, slightly crushed
10g fresh thyme leaves
40g tarragon leaves, chopped
2 tsp salt
½ tsp black pepper