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Roasted chicken with Jerusalem artichoke & lemon
THE CHALKBOARD14Ingredients
80Minutes
1330Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. jerusalem artichokes (peeled and cut lengthwise into 6 wedges 2/3 inch / 1.5 cm thick)
- 3 Tbsp. lemon juice (freshly squeezed)
- 8 bone in chicken thighs (skin-on, or 1 medium whole chicken, quartered)
- 12 banana (or other large shallots, halved lengthwise)
- 12 cloves garlic (sliced)
- 1 lemon (medium, halved lengthwise and then very thinly sliced)
- 1 tsp. saffron threads
- 3 1/2 Tbsp. olive oil
- 2/3 cup cold water
- 1 Tbsp. pink peppercorns (lightly crushed)
- 1/4 cup fresh thyme leaves
- 1 cup tarragon leaves (chopped)
- 2 tsp. salt
- 1/2 tsp. freshly ground black pepper
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NutritionView More
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1330Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1330Calories from Fat580 |
| % DAILY VALUE |
| Total Fat64g98% |
| Saturated Fat15g75% |
| Trans Fat |
| Cholesterol350mg117% |
| Sodium1640mg68% |
| Potassium3090mg88% |
| Protein87g |
| Calories from Fat580 |
| % DAILY VALUE |
| Total Carbohydrate109g36% |
| Dietary Fiber19g76% |
| Sugars44g |
| Vitamin A30% |
| Vitamin C150% |
| Calcium35% |
| Iron60% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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