Lemony Sunchoke Chicken
Oil, for roasting
5 sunchokes, washed and sliced into
1/4 inch rounds
1 whole chicken, cut into 8 pieces
plus 4 drumsticks
2 tbsp Dijon mustard
1 tbsp sweet paprika
2 tsp kosher salt
1 tsp freshly ground black pepper
1/3 cup extra virgin olive oil
1/3 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
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.
