Roasted Sunchoke Chicken with Potatoes and Shallots
Description
A hearty roasted chicken dish featuring sunchokes, potatoes, and shallots, flavored with Dijon mustard and pomegranate molasses. The chicken is marinated in a savory sauce and roasted to perfection with tender vegetables. Ideal for a comforting family dinner with Mediterranean-inspired flavors.
Ingredients
- oil for roasting
- 5 sunchokes washed and sliced into 1/4 inch rounds
- 1 whole chicken cut into pieces
- 2 tbsp Dijon mustard
- 1 tbsp sweet paprika
- 2 tsp kosher salt
- 1 tsp black pepper freshly ground
- ⅓ cup extra virgin olive oil
- ⅓ cup pomegranate molasses
- 1 lemon juiced
- 6 garlic cloves crushed
- 2 lbs Dutch baby potatoes
- 2 large shallots sliced into thin wedges
- 1 lemon cut into wedges for garnish
- rosemary sprigs for garnish
Instructions
- Preheat oven to 350°F.
- Place sunchokes on a small parchment lined baking sheet and roast for 10 minutes.
- In a medium bowl, mix together the paprika, mustard, salt and pepper, pomegranate molasses, crushed garlic and olive oil.
- Arrange chicken pieces on a large parchment lined baking tray, then pour the sauce over the chicken.
- Nestle the potatoes, shallots and sunchokes in and around the chicken pieces.
- Raise the oven temperature to 400°F and roast chicken for 55 to 65 minutes. Internal chicken temperature should be 165°F and potatoes should be fork tender.