Roasted chicken with Jerusalem artichoke & lemons from Jerusalem (page 180) by Yotam Ottolenghi and Sami Tamimi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Mixed bean salad; Mejadra

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • linda_nvwzz8 on March 08, 2026

    Loved this- used canned art hearts. I didnt use saffron.

  • rlmolnar on March 18, 2021

    Sort of regretted assembling it after dinner on a work night, but it roasted up nicely the next day and we found it very flavorful. Glad to find a non-soup option for my CSA sunchokes.

  • mpo on February 28, 2021

    I used frozen artichokes that I let thaw the day before I started the marinade. Once prepped, very easy to pull together. I think I will set to broil maybe the last minutes of cooking to crisp up the skin.

  • mpo on February 28, 2021

    I used frozen artichokes that I let thaw the day before I started the marinade. Once prepped, very easy to pull together. I think I will set to broil maybe the last minutes of cooking to crisp up the skin.

  • jhallen on November 29, 2020

    This was really good and perfect for a dinner party since the work is all upfront. After it’s done marinating - it’s basically just 45 min in the oven. I am confused by the reviews saying it was bland - it was super flavorful for me. Great recipe.

  • SugarTreeBaking on October 08, 2020

    I have to agree with twoyolks, great potential with many flavors and textures, but even after an overnight marinade, the chicken was bland. The flavors never came together, the Jerusalem artichokes were just okay. A disappointment. A bright note - love the great coloring prior to baking.

  • purrviciouz on December 19, 2018

    This took a long time to get everything together for the marinade but after that it was hands off so perfect for company. I made this twice, the first time with lemons and parsnips since the grocer didn't have jerusalem artichokes and the second time with clementines and jerusalem artichokes. I think any root vegetable would work well here. I preferred it with lemon.

  • adelina on October 23, 2016

    I made this tonight for dinner but with a few modifications. I swapped potatoes for Jerusalem artichokes since I did not have any. I parboiled the potatoes and took the same steps as the artichoke seasoning. I followed the instructions on the chicken closely and added a little turmeric per one of the recommendations. I also added some parsley, and generously salted the chicken .I used tricolor peppercorns since did not want to handpicked.only the reds. I covered the chicken with onions and added the parboiled potatoes around the chicken and followed instructions of roasting for 45 minutes at 475. I did not cover the pan with foil since the onions helped be the protector of chicken. Very much success and everyone loved it.

  • twoyolks on November 08, 2013

    The various flavors in the recipe never really melded together. The chicken ended up relatively bland and under seasoned. I did marinate the chicken overnight.

  • TrishaCP on June 21, 2013

    I love chicken flavored with lemon, and I liked this version but it was a bit of a letdown after the version with arak and clementines, which I loved. However, the Jerusalem artichokes are amazing, and work really well with all of the flavors and I will definitely make these again, if not the chicken. (Potatoes would be good in this too.)

  • purpleshiny on May 28, 2013

    I've made this twice - once with the ingredients I had on hand (subbing szechuan peppercorns for the pink peppercorns and tumeric for saffron) and once as written. It's good both ways, but it's definitely worth seeking out the saffron and pink peppercorns. My favorite way to use sunchokes so far.

  • westminstr on January 28, 2013

    YUM! the jerusalem artichokes are SO good prepared this way. Time consuming though (lots of chopping)!

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Reviews about this recipe

  • Cooks & Books & Recipes

    ...it’s delicious. But don’t forget to save time for marinating: the lemon, saffron, shallots, thyme, tarragon, and olive oil infuse the chicken and vegetables for roasted perfection.

    Full review
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