Name: Saffron Chicken
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Cuisine: American/Mediterranean
Ingredients: 1 lb Jerusalem artichokes, peeled and cut into wedges OR; 1 lb Baby new white potatoes cut in half OR; Combo of both; 3 T fresh squeezed lemon juice; 8 skin on or bone in chicken thighs or 1 medium whole chicken, cut into pieces; 8 large peeled shallots, halved lengthwise; 12 large cloves of garlic, peeled and sliced; 1 leek, sliced and rough chopped; 4 carrots, peeled and cut into large pieces; 1 medium lemon halved and thinly sliced; 1 t saffron threads; 2 bay leaves; 3 T olive oil; 2/3 c water; 1/2 t coarsely ground black pepper; 1/4 c fresh thyme leaves; 1 t salt

Description

This baked saffron chicken is full of flavor and makes a complete dinner with potatoes or Jerusalem artichokes. Haven’t tried Jerusalem artichokes yet? Kind of a crunchy potato with more flavor, I must admit I loved them!

Ingredients

Units Scale

1 lb Jerusalem artichokes, peeled and cut into wedges OR
1 lb Baby new white potatoes cut in half OR
Combo of both
3 T fresh squeezed lemon juice
8 skin on or bone in chicken thighs or 1 medium whole chicken, cut into pieces
8 large peeled shallots, halved lengthwise
12 large cloves of garlic, peeled and sliced
1 leek, sliced and rough chopped
4 carrots, peeled and cut into large pieces
1 medium lemon halved and thinly sliced
1 t saffron threads
2 bay leaves
3 T olive oil
2/3 c water
1/2 t coarsely ground black pepper
1/4 c fresh thyme leaves
1 t salt

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Instructions

Put the Jerusalem artichokes and potatoes in medium saucepan. Cover with water and add half the lemon juice. Bring to a boil and lower the heat. Simmer for 10-20 minutes, until tender but NOT soft. Drain and leave to cool.

Place the Jerusalem artichokes or potatoes and all the remaining ingredients except for the lemon juice in two large zip lock bags or a large bowl. Feel free to throw in the lemon rinds also. Use your hands to mix everything together well. Marinate in the fridge overnight of for at least two hours.

Preheat the oven to 475. Arrange the chicken pieces skin side up, in the center of the roasting pan and spread the remaining ingredients around the chicken. You may need two pans to avoid overcrowding. Roast for thirty minutes. Then cover with aluminum foil and cook for another 15 minutes. (I will tell you though that I roasted this without covering for the full 45 minutes and then some. I like my chicken browned and it was not browned in just the thirty minutes alone. You must be careful though to not let it dry out.) Remove from the oven and sprinkle with the reserved lemon juice. Stir well, and taste for salt. Potatoes usually require more salt.

I served this with rice and a salad.

Notes

From the Jerusalem Cookbook