Jerusalem artichokes, also called sunchokes, become nutty and sweet when roasted alongside chicken.

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ANNA WILLIAMS

Recipe Summary

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 500 degrees. Season chicken with salt and pepper, and rub with 1 tablespoon olive oil. Place chicken in a shallow roasting pan; set aside. Zest the lemon into long strips, and squeeze juice from lemon into a small bowl. Set aside juice.

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  • In a medium bowl, combine lemon zest, garlic, Jerusalem artichokes, shallots, and thyme. Add remaining 2 tablespoons oil; season with salt and pepper. Toss to coat, and arrange in pan around chicken. Roast until chicken is golden brown, about 40 minutes.

  • Remove from oven. Add reserved lemon juice, wine, and olives; stir up any browned bits on the bottom of roasting pan with a wooden spoon. Return to oven, and continue cooking until liquid has thickened slightly, 10 to 15 minutes. Remove from oven, and transfer to serving plates. Garnish with grated lemon zest.

Reviews (1)

29 Ratings
  • 5 star values: 5
  • 4 star values: 13
  • 3 star values: 10
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
05/08/2011
Seriously awesome recipe! We did a few modifications, but nothing significant. We doubled the recipe to serve a few more people, so rather than doing the entire amount of veggies as sunchokes, we added some parsnips and carrots. We also cut back on the fresh thyme (probably by about half) just because of family preference. Other than that, the rest of the recipe worked out great for us as written. The resulting dish was beautiful, and super flavorful. My family loved it!