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roasted chicken in pan with saffron and lemon and jerusalem artichokes

Roasted Chicken with Jerusalem Artichoke & Lemon

Ottolenghi and Tamimi from Jerusalem: A Cookbook
The combination of saffron and whole lemon slices not only makes for a beautiful-looking dish but also goes exceptionally well with the nutty earthiness of the artichokes. This is easy to prepare. You just need to plan ahead and leave it to marinate properly.
4.67 from 3 votes
Prep Time 2 hrs
Cook Time 45 mins
Total Time 2 hrs 45 mins
Course Main Course
Cuisine Middle Eastern
Servings 4 servings
Calories 557 kcal


  • 1 lb Jerusalem artichokes (450 g) peeled and cut lengthwise into 6 wedges ⅔ inch / 1.5 cm thick
  • 3 tbsp freshly squeezed lemon juice
  • 8 skin-on bone-in chicken thighs, or 1 medium whole chicken, quartered
  • 12 banana or other large shallots halved lengthwise
  • 12 large cloves garlic sliced
  • 1 medium lemon halved lengthwise and then very thinly sliced
  • 1 tsp saffron threads
  • tbsp olive oil 50 mL
  • cup cold water 150 mL
  • 1 tbsp pink peppercorns lightly crushed
  • ¼ cup fresh thyme leaves 10 g
  • 1 cup tarragon leaves (40 g) chopped
  • 2 tsp salt
  • ½ tsp freshly ground black pepper


  • Put the Jerusalem artichokes in a medium saucepan, cover with plenty of water, and add half the lemon juice. Bring to a boil, lower the heat, and simmer for 10 to 20 minutes, until tender but not soft. Drain and leave to cool.
  • Place the Jerusalem artichokes and all the remaining ingredients, excluding the remaining lemon juice and half of the tarragon, in a large mixing bowl and use your hands to mix everything together well. Cover and leave to marinate in the fridge overnight, or for at least 2 hours.
  • Preheat the oven to 475°F / 240°C. Arrange the chicken pieces, skin side up, in the center of a roasting pan and spread the remaining ingredients around the chicken. Roast for 30 minutes. Cover the pan with aluminum 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 tarragon and lemon juice. Stir well, taste, and add more salt if needed. Serve at once.


Reprinted with permission from Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi, copyright © 2012. Published by Ten Speed Press, a division of Random House, Inc.


Calories: 557kcalCarbohydrates: 47gProtein: 35gFat: 27gSaturated Fat: 5gCholesterol: 139mgSodium: 1347mgPotassium: 1594mgFiber: 7gSugar: 17gVitamin A: 775IUVitamin C: 42.9mgCalcium: 250mgIron: 10.9mg
Keyword roasted chicken recipe, roasted chicken with artichoke and lemon
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