This roast chicken with lemons and Jerusalem artichokes is a tasty and comforting meal that is great for a cold night. Juicy chicken, earthy Jerusalem artichokes, and citrusy lemons all work together to make a tasty and easy-to-make meal.
Ingredients: 1 whole chicken about 3-4 pounds. 1 pound Jerusalem artichokes, scrubbed and halved. 2 lemons, sliced. 4 cloves garlic, minced. 2 tablespoons olive oil. 1 teaspoon dried thyme. Salt and pepper to taste.
Instructions: Preheat oven to 400F 200C. In a small bowl, mix minced garlic, olive oil, dried thyme, salt, and pepper. Place chicken in a roasting pan. Rub the garlic mixture all over the chicken, including under the skin. Arrange halved Jerusalem artichokes and lemon slices around the chicken in the roasting pan. Roast in the preheated oven for about 1 hour or until the chicken is golden brown and cooked through, and the artichokes are tender. Baste occasionally with pan juices. Once cooked, remove from the oven and let it rest for 10 minutes before slicing. Serve the roasted chicken with Jerusalem artichokes and lemon slices. Enjoy!