Roast chicken and Jerusalem artichokes with lemon and sage butter
This recipe for roast chicken and Jerusalem artichokes with lemon and sage butter is really easy to make and ready in under an hour. Plus, it packs in some big flavours. It's a prefect alternative to your usual roast
Ingredients
6 chicken breasts, skin on
butter
400g Jerusalem artichokes
olive oil
1 lemon, zested and juiced
a small bunch sage
Step by step
Heat the oven to 180C/fan 160C/gas 4. Rub each chicken breast with some butter and season it well. Peel the artichokes and quarter them. Toss them in some olive oil and season them well, tip them into a roasting tin or baking dish in which they fit in a snug single layer. Tuck the pieces of lemon zest and 8 sage leaves in among the artichokes. Roast for 20 minutes.
Put the chicken breasts on top and lay a sage leaf dipped in oil on top of each. Roast for 15 minutes and then turn the oven up to 200C/fan 180C/gas 6 for 10-15 minutes until the skin is golden, the chicken is cooked, and the artichokes are tender. Squeeze over the lemon juice to serve.
