Roasted chicken with lemon

Ottolenghi is one of my favourite cookbook authors. If you can’t find Jerusalem artichokes, use kipfler potatoes.

INGREDIENTS

450g jerusalem artichokes, peeled, cut into 2 cm-thick wedges

2 tablespoons lemon juice

8 chicken thighs, on the bone and skin left on

or 1 medium whole chicken, divided into four

12 shallots, halved lengthways

12 large garlic cloves, sliced

1 lemon, halved lengthways and thinly sliced

1 teaspoon saffron threads

2 1/2 tablespoons olive oil

1 tablespoon pink peppercorns, slightly crushed

5 thyme sprigs

1 tablespoon tarragon leaves, chopped

2 teaspoons salt

INGREDIENTS FOR ADULTS

1 tablespoon tarragon leaves, chopped

1 tablespoon lemon juice

8 green olives, (optional)

freshly ground black pepper

METHOD

In a saucepan, cover the Jerusalem artichokes with water, add the lemon juice and bring to the boil over a high heat. Lower the heat and simmer for about 10 minutes, or until the artichokes are just tender. Drain and allow to cool.

Combine the artichokes and all the remaining ingredients in a large mixing bowl until the chicken is well coated. Cover and leave to marinate in the fridge for 2 hours, or overnight if you’re really organised.

Preheat the oven to 240°C.

Put the chicken, skin side up, in the centre of a roasting tin and scatter the remaining ingredients around the chicken pieces. Roast for 30 minutes. Cover the tin with foil and cook for a further 15 minutes, or until the chicken is cooked. Remove from the oven.

DISH ONE

Serve out some of the chicken and veggies onto the kids’ plates.

DISH TWO

To the remaining chicken and vegetables, add the tarragon, lemon juice, green olives (if using) and plenty of freshly ground black pepper. Combine in the roasting tin then serve immediately.

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