[WATCH] Roasted chicken with Jerusalem artichoke

Watch Sean Gravina make a simple roast chicken dish with Jerusalem artichokes

Roasted chicken with Jerusalem artichoke and lemon

Ingredients

• 450g Jerusalem artichokes, peeled and cut lenghtways
• 2 tbsp lemon juice
• 8 chicken drumsticks, on the bone with skin on
• 12 shallots
• 12 garlic
• 1 lemon, sliced
• 1 tsp saffron
• 50 ml olive oil
• 150 ml coldwater
• 1½ pink peppercorns, slightly crushed
• 10g fresh thyme leaves
• 40g tarragon leaves chopped
• 2 tsp salt
• Black pepper

Method

1. Put the Jerusalem artichokes in a medium saucepan, cover with plenty of water and add half lemon juice.
2. Bring to the boil, reduce the heat and simmer for 10-20min, until tender but not soft. Drain and leave to cool.
3. 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.
4. Cover and leave to marinate in the fridge overnight, or for at least 2 hrs
5. Pre heat oven to 240°C.
6. Arrange the chicken pieces, skin – side up, in the centre of a roasting tin and spread the remaining ingredients around the chicken.
7. Roast for 30 mins. Cover the tin with foil and cook for a further 15 mins.
8. At this point, the chicken should be completely cooked. Remove from the oven and add the reserved tarragon and lemon juice.
9. Stir well, taste and add more salt if needed.
10. Serve immediately.

This recipe first appeared on Gourmet Today TV, aired on 2 January, 2015. 

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