Line a baking dish with baking paper. Pat chicken dry with paper towel and place in prepared dish. Combine lemon rind and juice, mustard, olive oil, thyme and garlic and pour over chicken. Refrigerate for 1 hour, to marinate.
Meanwhile, make the Jerusalem artichoke mash. Preheat oven to 180°C and lightly grease a baking dish. Combine artichokes, cream and salt in dish and cover with foil. Roast for 1 hour, until artichoke is tender. Cool for 10 minutes. Transfer to a food processor and process until smooth and creamy. Pour into a saucepan, cover with foil and set aside.
Remove chicken from the fridge 30 minutes before cooking. Season skin of chicken with salt. Roast at 180°C for 30 minutes, until chicken skin is crisp and golden and juices run clear when thickest part of thigh is pierced with a skewer.
Meanwhile, reheat the mash in a pan on medium heat for 8-10 minutes, until warmed through. Top mash with parsley, dill and parmesan, if using. Serve with chicken.
Cook's tip
More a yummy purée than a mash, this way of preparing Jerusalem artichokes can also be used for parsnips and pumpkin. By the way, never process potatoes – it makes them gluey.
Article from the June, 2012 issue of Taste magazine.
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