Chicken, jerusalem artichokes, leeks and lemons


350g jerusalem artichokes, halved lengthways

4 chicken legs

4 leeks, cut into 5cm lengths

6 thyme sprigs, leaves picked

4 garlic cloves, bashed

3 tbsp olive oil

150ml white wine

1 lemon, juiced


1. Preheat the oven to 200˚C, gas mark 6. Simmer the artichokes in boiling water for 15 minutes. Drain, then steam dry for a minute.

2. Put the artichokes in a roasting tin with the chicken legs, leeks, thyme and garlic. Season and add 2 tbsp olive oil. Add the wine, lemon juice and squeezed lemon halves. Toss, then spread in one layer, with the chicken skin-side up and the artichokes cut-side down. Drizzle 1 tbsp oil over the chicken.

3. Roast for 40 minutes, turning the veg (but not the chicken) halfway, until the chicken is thoroughly cooked with no pink meat. Scrape any brown bits from the bottom of the pan; roast for 5 more minutes, then serve.

This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.

  • Preparation time: 10 minutes
  • Cooking time: 1 hour
  • Total time: 1 hour 10 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1,691kJ
Fat 27.7g
Saturated Fat 6g
Carbohydrate 14.9g
Sugars 5.5g
Protein 24.3g
Salt 0.3g
Fibre 6g

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3 stars

Average user rating Based on 3 ratings

This recipe was first published in Sat Nov 01 15:25:14 GMT 2014.