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Chicken with Jerusalem artichokes and lemon
30 m active | 1 h 40 m total
Nutrition facts per serving:
  • Energy in kcal about 504
  • Fat about 27g
  • Carbohydrates about 35g
  • Protein about 33g
This is needed
This is needed for 4 people
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
  • 2 tbsp olive oil
  • 0.5 bunch thyme
  • 2 organic lemon
  • 1 tsp salt
Tools
  • for a wide ovenproof dish (holding approx. 3 ½ litres), greased
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And that's how it's done
And that's 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.