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Do you, like me, easily get bored with same old, same old? In my life I constantly crave variety.
I suppose this attitude makes me a bit of a loose canon in the kitchen. Because life is too short to eat the same things over and over again, especially in our day and age when the world is on our doorsteps. Why not try something thoroughly different from what we are used to!
This Roast Chicken with Jerusalem artichokes and lemons recipe comes from the cookbook I coveted for a while before I received it as a present last Christmas.
Jerusalem by Yotam Ottolenghi and Sami Tamimi, who recently went from being known in London, where they own a small chain of successful delis, to worldwide fame, mostly due to the cookbooks Yotam Ottolenghi published.
The first recipe for Fattoush Salad I made from Jerusalem cookbook was a complete success, which gave me much confidence to tackle a main dish, so as soon as I spotted Jerusalem artichokes in my local Sainsbury’s I knew just what to do with them.
If Jerusalem artichokes are difficult to find or you don’t like the taste of them, this Roast Chicken is absolutely gorgeous on its own. Do try this recipe!
For me, it was instant love and I can’t wait to make it again. In fact, this would be a beautiful alternative to your ham or lamb for Easter Dinner.
Recipe Tips and Notes
Have you ever seen or cooked with Jerusalem artichokes? It was my first time. They are not much to look at, small and gnarly things, with mildly sweet and delicate taste. In short, nothing like I ever tasted before.
Then there is an explosion of herbs and spices that make this dish incredibly fragrant. That’s the word I associate Middle Eastern cooking with!
Fresh tarragon, thyme, loads of shallots and garlic, mixed peppercorns, lemons and vibrant saffron threads make for a visually gorgeous dish.
This chicken takes a bit of prep. For all the flavours to come through it needs a few hours to marinade properly.
Good news is you can do it all the night before and let it wait in the fridge until you are ready to put it in the oven. An hour before you are ready to eat just pop it in the oven.
And 45 minutes later you are left with something that will intrigue your taste buds with it’s bold taste and beautiful flavour.
Serving Suggestions
Saffron and lemon slices mix so well with Jerusalem artichokes while caramelised shallots and natural juices from the chicken mixed with marinade create a wonderful sauce for the mashed potatoes I served this chicken with!
The authors recommend serving this chicken with Mejadra – a flavourful rice, lentil and fried onion dish, which I am still planning to make. For now I served it with mashed potatoes. Baby steps, right! 🙂
More Middle Eastern Recipes to Try:
Roast Chicken with Jerusalem Artichokes and Lemons
Ingredients
- 350 g Jerusalem artichokes, peeled and cut into quarters lengthways
- 3 tbsp tbslemon juice
- 8 chicken thighs, or a mix of legs and thighs
- 12 shallots, quartered lengthways
- 12 garlic cloves, sliced
- 1 lemon, cut in half, lengthways and then thinly sliced
- 1 tsp This is an affiliate link.saffron threads
- 50 ml This is an affiliate link.olive oil
- 150 ml cold water
- 1 tbsp. pink or mixed peppercorns, slightly crushed
- 10 g fresh thyme, chopped
- 20 g fresh tarragon, chopped
- 2 tsp salt
- 1/2 tsp black pepper
Instructions
- Cook Jerusalem artichokes in a medium pot half-filled with water and half of the lemon juice for 10 minutes after the water boils. They should be tender but not too soft. Drain and cool.
- In a large bowl combine cooked Jerusalem artichokes, chicken pieces, shallots, garlic, tarragon, thyme, lemon slices, saffron, salt, peppercorns, pepper, oil and water.
- Mix everything with your hands (wear gloves if you don't like touching meat) until all ingredients are evenly coated with the marinade.
- Cover and let marinade overnight or at least for 2-3 hours.
- Preheat the oven to 220C/420F and roast the chicken for 30 minutes. Then cover with a lid or tin foil and cook for 15 minutes longer. (If your chicken is cooked but the skin remains a little too pale, turn your broiler on and broil for 1-2 minutes for a beautiful finish.)
- Remove from the oven and sprinkle with remaining lemon juice.
Nutrition information is automatically calculated, so should only be used as an approximation.
hello y’all Jerusalem artichokes. look to the fields. they look like small sunflowers tall skinny stalks. the root is the artichoke. California Texas. coast ta coast. a wild plant a great substitute is chaote available in almost every market in USA. and Mexico
Hi, this looks amazing and as such, I am sure that you could side it with anything but do you have any recommended sides?
Hi Samantha, this dish tastes amazing with rice or couscous to soak up all the juices!
Hi
Was Ottolenghi your inspiration? The recipe looks most identical to his one in Jerusalem.
Yes, Claudia, I stated it pretty clearly in the post.
I am wondering if you can use canned or jarred atichokes? Or will that not work?
Thank you?
Hi Rachael, I haven’t tried cooking with canned Jerusalem artichokes before so I can’t really tell. I don’t even know what they taste like canned. Sorry.
Canned artichokes are almost always globe artichokes not Jerusalem artichokes. I don’t believe I have ever seen canned Jerusalem artichokes.
This is so very good!
Didn’t have the lovely little Jerusalems on hand so I used regular canned(oh my)! I don’t care for tarragon so I subbed in French rosemary. Served it with pan toasted barley cooked in chicken stock and some homemade oat bread.
They left not a speck of meat or a drop of sauce!
Thank you for an easily made crowd pleaser!!
So happy to hear everyone enjoyed it, Pam. Thank you for your comment!
Mom was in Israel a few years ago with some members of her congregation to do the Holy Land Bible Tours and told me about this amazing chicken dish she had and how she could recreate it. I came across this today on Pinterest. I called her started reading the ingredients and she giggled so hard she said that’s it. LOL! I’m happy to find this and it looks amazing can’t wait to make this. Nice blog too my first time here. 🙂
I am so pleased to hear you found something you were looking for here. Enjoy the recipe and welcome. 🙂
What a beautiful looking dish! I’m sure it is delicious as well. I
will be making this recipe very soon.Thank you.
I love roast chicken, yours looks absolutely mouth-watering!
What a beautiful dish! I love trying new things, too. I have a couple of all-time favourites that come around every so often, but other than that, I all for trying new flavours. Love new ways to do chicken.
Thank you, Jennifer! There are so many tasty recipes from around the world, why stick with the same ones, right!
This dish looks absolutely beautiful! I am just like you, when I make food for guests, it always has to be different. My husband always says “Why don’t you make what you made last time, everyone liked it.” They just don’t understand. 🙂
Peace & Sunshine,
Sammi at Sammi Sunshine- A Food Blog
Hahaha I am glad to know I am not the only one! It always turns out great though. 😉