Chicken with Jerusalem artichokes and lemon

Chicken with Jerusalem artichokes and lemon

Total: 1 hr 40 Min. | Active: 30 Min.
lactose-free, gluten-free
Nutritional value / person: 504 kcal
, Fat: 27 g
, Carbohydrate: 35 g
, Protein: 33 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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To prepare the chicken

1 chicken (approx. 1.2 kg)
1 tbsp coarse-grain mustard
2 tbsp olive oil
1 tsp salt
a little pepper

Jerusalem artichokes

1 kg Jerusalem artichoke, cut into slices approx. 4 mm thick
½ bunch thyme
2 tbsp olive oil
1 tsp salt
2 organic lemons
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for a wide ovenproof dish (holding approx. 3 ½ litres), greased

How it's done

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To prepare the chicken

Pat the chicken dry. Remove the backbones and flatten from the breast side. Combine the mustard, oil, salt and pepper, coat the chicken with the marinade. Cover and set aside.

Jerusalem artichokes

Place the Jerusalem artichokes in a bowl along with the thyme, oil and salt. Quarter one lemon lengthwise, cut into thin slices. Peel the zest from the second lemon using a peeler, add both to the bowl, mix. Transfer the Jerusalem artichokes to the baking tray.

To roast in the oven

Approx. 20 mins. in the lower half of an oven preheated to 200°C. Remove, place the chicken on top, roast for a further 50 mins. Remove, divide the chicken into pieces, serve with the Jerusalem artichokes.

Good to know
Serve with: Bread

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