350gJerusalem artichokespeeled and cut into quarters lengthways
3tbsptbslemon juice
8chicken thighsor a mix of legs and thighs
12shallotsquartered lengthways
12garlic clovessliced
1lemoncut in half, lengthways and then thinly sliced
1tspsaffron threads
50mlolive oil
150mlcold water
1tbsp.pink or mixed peppercornsslightly crushed
10gfresh thymechopped
20gfresh tarragonchopped
2tspsalt
½tspblack 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.