Cooks & Books & Recipes

Today’s Recipe: Roasted Chicken with Jerusalem Artichoke & Lemon

Cookbook — Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi (Ten Speed Press)

Jerusalem: A Cookbook

Yotam Ottolenghi says of his recipe for roasted chicken: “This has got a signature Jerusalem trademark — lemon juice. Jerusalemites love lemon and everything sharp.” I would have thought it was the Jerusalem artichoke — which, I admit, I had to Google to find out why they’re different from “regular” artichokes. Turns out, they have no relation to Jerusalem and are not even a type of artichoke — they’re also know as sunchokes.

No matter. Whatever you want to call the vegetable or the recipe, 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.

Find the recipe for Roasted Chicken with Jerusalem Artichoke & Lemon here: The Chalkboard, December 6, 2012

More on the cookbook: Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi (Ten Speed Press)

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