for 4 person

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

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.

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