Roast Chicken Leg with Gremolata and Sunchokes

1. 1

   Preheat the oven to 450F.

2. 2

   Sprinkle the chicken leg generously with salt and pepper.

3. 3

   In a small bowl, stir together the chopped garlic, parsley, and lemon confit to form the gremolata.

4. 4

   Add oil from the jar of lemon confit if needed to form a paste.

5. 5

   Use your finger to loosen the skin over the chicken thigh and drumstick, then pack the gremolata inside, reserving a tablespoon or so to rub on the outside of the skin.

6. 6

   Scatter the sunchokes and sliced garlic in a small cast-iron skillet.

7. 7

   Drizzle with the olive oil, season with salt and pepper, and toss to thoroughly coat with the oil.

8. 8

   Push to the edges of the pan and put the chicken in the middle.

9. 9

   Roast the chicken until the skin is browned and crisp and an instant-read thermometer inserted into the thickest part of the thigh reads at least 165F, 20 to 30 minutes.

10. 10

    Baste it with the oil in the pan a time or two during roasting, if desired.

11. 11

    Remove from the oven, and let the chicken and sunchokes rest for a few minutes in the pan.

12. 12

    Transfer the chicken and sunchokes to the dinner plate, squeeze the lemon half over the chicken, and eat.

* Per serving · 4 servings · Values may vary.

No additional tips available.