Roasted chicken with Jerusalem artichoke & lemon – Ottolenghi


Prep time: 15 minutes

Cook time: 55 minutes

Serves: Serve 4

This dish is from «  Jerusalem » Ottolenghi and Sami Tamimi cookbook, and it’s effortless. All what you need is to make the marinade, which takes 15 minutes then the oven does the rest.

The combination of saffron and whole lemon slices goes exceptionally well with the nutty earthiness of the Jerusalem artichokes, it’s an explosion of flavours. It was an instant love at first bite, I’m really speechless, I can’t tell you how much the sauce is delicious, I can’t wait to make it again.

What is Jerusalem artichokes ?

Jerusalem artichokes also called sunchoke, are native to North America. It’s a variety of sunflower with lumpy, brown skinned tuber it looks like a ginger root. The white flesh is slightly nutty, sweet and crunchy when raw.

How to make it ?

You need to plan ahead and leave to marinate overnight or at least 2 hours.

So first prepare the Jerusalem artichokes. In a big bowl put some water and squeeze 1 Tbsp of lemon juice. Peel the Jerusalem artichokes and as you cut them into wedges, you put them in the lemon water as their flesh oxidises quickly when it exposures to the air. Rinse and cook in a lemon water for 20 to 30 minutes, until tender but not soft. Drain and let it cool before adding it to the marinade.

Meanwhile the artichokes are cooking, prepare the ingredients for the marinade.

Then in a big mixing bowl, combine the ingredients together excluding 1,5 Tbsp of lemon and half of tarragon. Cover and let it marinate for 2 hours, ideally overnight.

Next day, take the chicken out of the fridge, half an hour before baking, it should be at room temperature before going to the oven. Now the oven can take it from here.

The entire ingredients, the fresh tarragon , the thyme, the garlic, the shallots, the lemon, and the spices, mix so well with the Jerusalem artichokes, add to it the juices from the chicken, all create a wonderful thick sauce. That makes this dish not only delicious but etched in my memory.  

I regretted that I didn’t make it before.  One thing is for sure, I will make it as many times as I find Jerusalem artichokes at the market.

Serve it with rice, like this recipe « Basmati & wild rice with chickpeas, currants & herbs » or simply with bread, and don’t forget to dip it into the sauce, which gathers all the flavours.

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Roasted chicken with Jerusalem artichoke & lemon - Ottolenghi

  • Prep time: 15 minutes
  • Cook time: 55 minutes
  • Serves: Serve 4


  • 450 g Jerusalem artichokes, peeled and cut into 6 lengthways (1,5 cm thick wedges)
  • 3 Tbsp lemon juice
  • 8 chicken thighs, (I used chicken legs), on the bone with the skin on, or a medium whole chicken divided into 4.
  • 12 banana shallots, peeled and halved lengthways.
  • 12 large garlic cloves, sliced
  • 1 medium lemon, cut in half lengthways and then into a very thin slices
  • 1 tsp saffron threads
  • 50 ml olive oil
  • 150 ml cold water
  • 1-1/2 Tbsp pink peppercorns, slightly crushed
  • 10 g fresh thyme leaves
  • 40 g tarragon leaves, chopped
  • 2 tsp salt
  • 1/2 tps black pepper

Method :

  • 1)

    Put the Jerusalem artichokes in a medium saucepan, cover with water and add half the lemon juice. Bring to the boil, reduce the heat and simmer for 20-30 minutes, until tender but not soft. Drain and leave to cool.


  • 2)

    Place the Jerusalem artichokes and all the remaining ingredients, except the remaining lemon juice and half of the tarragon, in a large miwxing bowl and use your hands to mix everything together well and give a good massage to the chicken.
    Cover and leave to marinate in the fridge overnight or for at least 2 hours.

  • 3)

    Take the chicken out of the fridge, half an hour or hour before baking, it should be at room temperature before going to the oven.

    Preheat the oven to240C/220C fan. Arrange the chicken pieces, skin-side up, in the center of a roasting tin and spread the remaining ingredients around the chicken. Roast for 30 minutes. Cover the tin with a cooking paper and foil, and cook for a further 15 minutes.
    At this point, the chicken should be completely cooked. Remove from the oven and add the reserved lemon juice and the tarragon.
    Stir well, taste and add more salt if needed. Serve at once.


    Enjoy !!



  • Verano

    04/10/2021 at 13:02

    Great recipes – THANK YOU!

    1. 4passionfood

      04/10/2021 at 17:07

      Happy to hear that you liked it.

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