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Singlefile Wines

Ottolenghi's Roasted Chicken with Jerusalem Artichoke & Lemon

Ottolenghi's Roasted Chicken with Jerusalem Artichoke & Lemon
Recipe Date:
26 May 2022
Serving Size:
Cook Time:
  • 450 g Jerusalem artichokes, peeled and cut into 1.5cm thick wedges
  • 45 ml lemon juice
  • 8 skin-on chicken thigh cutlets, or a medium chicken jointed into four pieces
  • 12 banana shallots, peeled and halved lengthways
  • 12 large garlic cloves, sliced
  • 1 medium lemon, halved lengthways and then thinly sliced
  • 1 tsp saffron threads
  • 50 ml olive oil
  • 150 ml cold water
  • 1 TBSP pink peppercorns, lightly crushed
  • 10 g fresh thyme leaves
  • 40 g tarragon leaves, chopped
  • 2 tsp sea salt
  • 1/2 tsp black pepper

Start the recipe the day before, or at least 3 hours before, to allow time to marinate.

1. 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 artichokes are tender but not soft. Drain and leave to cool.

2. 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. 

3. Preheat the oven to 240°C (220°C fan forced). 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 baking paper and foil and cook for a further 15 minutes, until the chicken is completely cooked. 

4. Remove from the oven and add the reserved tarragon and lemon juice. Stir well, taste and add more salt if needed. Serve at once, with a glass of chardonnay and crusty bread to mop up any juices.

Recipe from Jerusalem by Yotam Ottolenghi and Sami Tamimi.

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