Ingredients
Hint:
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:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To prepare the chicken
Jerusalem artichokes
Utensils
for a wide ovenproof dish (holding approx. 3 ½ litres), greased
How it's done
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.
| Serve with: | Bread |
|---|
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