Roasted Chicken & Jerusalem Artichokes

Chicken

INGREDIENTS

3 pounds chicken, cut into serving pieces
3 tablespoons olive oil
1 lemon, plus more grated zest for garnish
6 large garlic cloves
1 pound small Jerusalem artichokes, peeled
8 large shallots, peeled and halved
2 tablespoons fresh thyme leaves, plus more for garnish
1 cup dry white wine
1 cup green olives, pitted
Coarse salt
Freshly ground pepper

DIRECTIONS

1. Preheat oven to 500°.

2. Season chicken with salt and pepper, and rub with 1 tablespoon olive oil. Place chicken in a shallow roasting pan and set aside.

3. Zest the lemon into long strips. Squeeze juice from lemon into a small bowl and set aside.

4. In a medium bowl, combine lemon zest, garlic, Jerusalem artichokes, shallots and thyme. Add remaining 2 tablespoons oil. Season with salt and pepper. Toss to coat and arrange in pan around chicken.

5. Roast until chicken is golden brown, about 40 minutes.

6. Remove from oven, add reserved lemon juice, wine and olives. Stir up any brown bits on the bottom of the roasting pan with a wooden spoon. Return to oven and continue to cook until liquid has thickened slightly, 10 to 15 minutes.

7. Remove from oven and transfer to a serving dish. Garnish with grated lemon zest and thyme.

Note: Regular artichokes may be substituted for Jerusalem artichokes.