Roasted Chicken with Jerusalem Artichokes, Olives and Meyer Lemon

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best shot

This dish is simple and yet one of the best dishes I have ever made. The flavors come bold and subtly, rich and satisfying and engagingly interesting at the same time. The inspiration came from Jerusalem by Yytam Ottolenghi and Sami Tammi. I added Meyer lemon, olives (black oil cured and green pitted) and used half of the chicken of their recipe. I also used more olive oil and less water than their recipe. So you can just add more chicken if you want to serve four people. You can Also use a whole chicken cut up instead of thighs.

Before oven

Ingredients:

  • 1 # Jerusalem artichokes (sun chokes) peeled and cut into quarters
  • 3 tablespoons lemon juice (I used Meyer, but any lemon juice is fine)
  • 4 bone in chicken thighs
  • 6 large shallots cut in half
  • 12 cloves garlic peeled
  • 2 medium Meyer Lemons, cut in half and then sliced thinly (you can use other kinds of lemon)
  • 1 teaspoon saffron
  • 1/4 cup olive oil
  • 1/2 cup cold water
  • 2 tablespoons pink pepper berries crushed
  • A hand full of olives (I used black oil cured and green)
  • 1/4 cup fresh thyme leaves (I used lemon thyme)
  • 1 cup (yes that is a lot) fresh tarragon leaves, chopped
  • 2 teaspoons salt (I used Murray River)
  • 1/2 teaspoon freshly ground black pepper corns

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Method:

  • Put the chokes in a sauce pan, cover with water and add half of the lemon juice. Bring to a boil and then simmer for 10 minutes, the chokes should be just barely cooked. Strain and allow to cool.
  • Mix together all of the remaining ingredients reserving 1/2 of the tarragon.
  • Put the chicken in a bowl and pour everything over the chicken and chokes.
  • Chill for 1-24 hours. I only marinated for 1 hour and it was extremely flavorful.
  • Preheat the oven to 475 degrees
  • Place the chicken skin side up in a roasting pan or clay pot
  • Spread the remaining ingredients all around the chicken
  • Roast for 30 minutes, then cover with foil and roast another 15 minutes.
  • Remove from the oven and allow to rest for 5 minutes, then serve with the reserved tarragon sprinkled on top.

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Crusty bread is good with this as there are fantastic brothy juices.

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