bohemianwanderer – This simple yet flavorful dish combines crispy chicken thighs, tender Jerusalem artichokes, and savory pancetta in one pan. It’s perfect for a cozy family dinner or a weekend meal. Start by prepping the ingredients, which will cook together to create a deliciously caramelized and satisfying meal.
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Begin by taking the chicken thighs out of the fridge and letting them come to room temperature. This ensures that the chicken cooks evenly. While the chicken is warming up, scrub the Jerusalem artichokes under cold water with a wire wool or similar scrubbing tool. Then, cut the artichokes into halves or quarters, depending on their size, and discard any gnarled or thin ends. Don’t worry if bits of skin remain, as they will soften during cooking.
Next, place the artichokes in a pan of salted water, add the juice of half a lemon, and bring it to a boil. Let the artichokes simmer for 15 to 20 minutes, or until tender when pierced with a knife.
While the artichokes are simmering, prepare the chicken. Season the thighs generously with salt and black pepper on both sides. Heat a large, shallow ovenproof pan (28-32 cm wide) over medium heat. Add a splash of olive oil and the diced pancetta, then place the chicken thighs skin-side down. Strip the rosemary leaves off the sprigs and add them to the pan. Cut the head of garlic in half, separate the cloves, and add them (discarding any skins). Let the chicken cook for 8 to 10 minutes until the skin starts to brown.
Roasting and Serving the Dish
Preheat your oven to 200°C (180°C fan)/390°F/gas mark 6. Once the chicken has browned, remove it from the pan and set it aside. Add the sliced red onions and cooked Jerusalem artichokes to the pan. Season generously with salt and black pepper, and stir to combine. Drizzle the remaining olive oil and apple balsamic vinegar over the vegetables, and toss them gently.
Place the pan in the preheated oven and roast the vegetables for 20 minutes. After 20 minutes, return the chicken thighs to the pan, placing them on top of the roasted vegetables. Continue cooking for 35 to 40 minutes, or until the chicken skin is crispy and brown, and the vegetables have caramelized to perfection.
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Serve the dish hot, paired with a refreshing apple, parsley, and hazelnut salad for a well-rounded meal. This roast chicken with Jerusalem artichokes is not only hearty but also full of flavor, making it an ideal choice for a satisfying dinner. Enjoy the crispy chicken skin, the tender artichokes, and the savory pancetta—each bite offers a delightful combination of textures and tastes.
