1. Prepare Chicken

   Preheat oven to 220C. Trim excess fat from chicken. Season evenly with salt on all sides. Set aside while preparing the vegetables.

   • 1.4 kg Bone In Skin on Chicken Thigh
   • 1 Tbsp Salt
2. Prepare Vegetables

   Prepare ingredients.

   • 680 g , scrubbed, quartered Jerusalem Artichoke
   • 3 , crushed Garlic Cloves
   • 170 g , cleaned Funnel Chanterelles
3. Season Vegetables

   Place prepared vegetables, garlic and rosemary into a baking dish. Season with olive oil, salt and pepper, and toss to coat.

   • 2 sprigs Fresh Rosemary
   • 1 Tbsp Extra Virgin Olive Oil
   • 1 tsp Salt
   • 1/4 tsp Black Pepper
4. Assemble Dish

   Arrange chicken, skin side up, on top of the vegetables. Pat chicken skin dry with a paper towel and drizzle chicken skin with olive oil.

   • 1 Tbsp Extra Virgin Olive Oil
5. Roast Chicken

   Roast on middle rack at 220C for 50 minutes or until chicken is crispy and meat is tender.
6. Prepare Vinaigrette Ingredients

   Prepare ingredients.

   • 1 , minced Shallot
   • 1 , minced Garlic Clove
   • 1 , zested, juiced Lemon
   • 2 Tbsp , leaves picked, minced Parsley
7. Create Vinaigrette

   Melt butter in a saucepan over medium heat. After melting, butter will begin to foam and change color. Stir butter around a few times to ensure even cooking. Take off heat once butter is a toasty-brown color and smells nutty. Add shallots and garlic, stir for 10 seconds. Add chicken stock and all lemon zest. Simmer for 1 minute. Take off heat stir in 1-2 teaspoons of lemon juice and the parsley. Season with salt and pepper.

   • 4 Tbsp , browned Unsalted Butter
   • 1 pinch Salt
   • 120 ml Chicken Stock
   • 1 pinch Black Pepper
8. Serve & Enjoy

   Arrange chicken and vegetables on a plate and spoon over sauce.

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By Innit Culinary Team