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  • Jerusalem Cookbook
  • Serves: 4 Time: 1hr, 30 min
  • 1 pound Jerusalem artichokes (sunchokes), peeled and cut lengthwise into
  • 6 wedges 2/3 inch thick
  • 3 tbsp freshly squeezed lemon juice
  • 8 skin-on, bone-in-chicken thighs, or 1 medium chicken, quartered
  • 12 banana or other large shallots, halved lengthwise
  • 12 large clove garlic, sliced
  • 1 medium lemon, halved lengthwise and then very thinly sliced
  • 1 tsp saffron threads
  • 3 1/2 tbsp. olive oil
  • 2/3 cup cold water
  • 1 1/2 tbsp. pink peppercorns, lightly crushed
  • 1 cup tarragon leaves, chopped
  • 1/4 cup thyme leaves
  • 2 tsp salt
  • 1/2 tsp freshly ground black pepper



Step 1

Put Jerusalem artichokes (sunchokes) in a medium saucepan, cover with plenty of water, and add half the lemon juice. Bring to a boil, lower the heat, and simmer for 10 to 20 minutes, until tender but not soft. Drain and leave to cool.

Place the sunchokes (JA) and all the remaining ingredients, excluding the lemon juice and half the tarragon, in a large mixing bowl and use your hands to mix everything together well. Cover and leave in the fridge overnight, or for at least 2 hours.

Preheat the oven to 475 F. Arrange the chicken pieces, skin side up, in the center of a roasting pan and spread the remaining ingredients around the chicken. Roast for 30 minutes. Cover the pan with aluminum foil and cook for another15 minutes. At this point, the chicken should be completely cooked. Remove from the oven and add the reserved tarragon and lemon juice. Stir well, taste, and add more salt if needed. Serve at once.


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