Step 1

1)Put the Jerusalem artichokes in a medium saucepan, cover with water and add half the lemon juice. Bring to the boil, reduce the heat and simmer for 20-30 minutes, until tender but not soft. Drain and leave to cool.

Step 2

2)Place the Jerusalem artichokes and all the remaining ingredients, except the remaining lemon juice and half of the tarragon, in a large miwxing bowl and use your hands to mix everything together well and give a good massage to the chicken.Cover and leave to marinate in the fridge overnight or for at least 2 hours.

Step 3

3)Take the chicken out of the fridge, half an hour or hour before baking, it should be at room temperature before going to the oven.Preheat the oven to240C/220C fan. Arrange the chicken pieces, skin-side up, in the center of a roasting tin and spread the remaining ingredients around the chicken. Roast for 30 minutes. Cover the tin with a cooking paper and foil, and cook for a further 15 minutes.At this point, the chicken should be completely cooked. Remove from the oven and add the reserved lemon juice and the tarragon.Stir well, taste and add more salt if needed. Serve at once. Enjoy !!