Roasted Chicken with Lemon and Jerusalem Artichokes

I got a lot of Jerusalem artichokes in my CSA box this week.  More than I knew what to do with.  I did know, however, that one of my favorite chefs, Yotam Ottolenghi would know what to do with them though, so after a quick Google and a dig through his cookbook Jerusalem, I found this recipe.

Jerusalem Chicken with Jerusalem Artichokes and Lemon fresh out of the oven.  I wish you could smell this.

Jerusalem Chicken with Jerusalem Artichokes and Lemon fresh out of the oven.  I wish you could smell this.

This makes use of 6 Jerusalem artichokes which is exactly as many as I had.  The thing to note is that this should absolutely marinate overnight.  It really brings the flavors together.  One thing to remember though is that since this is a lemon-based marinade that you should not let this sit in a metal container; it will give the chicken a sort of metallic flavor (this is true for all lemon or citrus marinades, especially any ceviche).

The tarragon in this recipe, coupled with the shallots really makes this into a unique chicken dish.

The tarragon in this recipe, coupled with the shallots really makes this into a unique chicken dish.

I served this with a side of sauteed broccoli, but pretty much anything would work or you could just have it on it's own.  I just prefer to have greens with everything.