Roasted Lemon Chicken & Sunchokes

One of the worst things about living in a small apartment is the lack of kitchen space. I dream of our future house, complete with ample counter space, a dishwasher, and room for family and friends to gather, but in the meantime, I try and keep dishes to a minimum. This is a great recipe (adapted from Jerusalem), since it requires combining most of the ingredients in a plastic bag to marinate and then gets dumped into a single pan before cooking in the oven. The chicken skin gets nice and crispy, the sunchokes get caramelized and tender, and the garlic and shallots turn into sweet melt-in-your-mouth flavor bombs. The lemon helps to cut through the richness and the sunchokes add a nice nutiness. If you can't find the chokes (to learn more, see here), you can substitute waxy potatoes instead. It's a low-maintenance dish that's as easy to make as it is to clean up after.


Roasted Lemon Garlic Chicken Thighs & Sunchokes:

• Combine 6 smashed garlic cloves, 4-5 sprigs of fresh thyme, 1/4 c. dry white wine, and 3 tbsp. olive oil in a large resealable bag.
• Season four bone-in skin-on chicken thighs with salt and pepper, place in the bag, and move to fridge.
• Let chicken marinate for at least 4 hours, preferably overnight.*
• Scrub 1 lb. of sunchokes under running water and pat dry. Thinly slice the sunchokes and arrange in an even layer in a baking dish.**
• Drizzle a little olive oil over the sunchokes and season with salt and pepper.
• Pour the chicken and marinade on top of the sunchokes and arrange chicken skin-side up.
• Scatter 4-5 peeled small shallots on top and place the whole thing in a 450F oven.
• Roast for 40-50 minutes, turning vegetables with a spatula once or twice during cooking, until chicken and vegetables and golden and cooked through.
• Squeeze the juice of 1 lemon over the entire dish, divide onto plates, and serve.

Serves four

*If you don't have time, you can skip the marinating step but it won't have as much flavor.

**Or a large ovenproof skillet.