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Salad · French

Warm Roasted Chicken & Jerusalem Artichoke Salad with Hazelnuts

50 min Serves 4 ~556 kcal/serving ~£8.80 (£2.20/serving) Gluten-freeDairy-freeContains-nuts
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Ingredients

  • 4 chicken thighs
  • 500 g Jerusalem artichokes
  • 60 g blanched hazelnuts
  • 1 tbsp Dijon mustard
  • 2 tbsp red wine vinegar
  • 4 tbsp olive oil
  • 15 g fresh tarragon
  • 80 g frisée lettuce

Nutrition (per serving)

Calories
556 kcal
Protein
26.9 g
Carbohydrate
20.9 g
of which sugars
12.8 g
Fat
39.4 g
of which saturates
7.2 g
Fibre
4.4 g
Salt
0.48 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Preheat the oven to 200°C. Season the chicken thighs and rub with 1 tbsp olive oil. Roast skin-side up on a baking tray for 35–40 minutes until golden and cooked through. Rest for 5 minutes, then shred the meat.

  2. 2

    Scrub and halve the Jerusalem artichokes. Toss with 2 tbsp olive oil, season, and spread on a baking tray. Roast for 30–35 minutes alongside the chicken until golden and tender.

  3. 3

    Toast the hazelnuts in a dry pan for 3–4 minutes, then roughly chop.

  4. 4

    Whisk together Dijon mustard, red wine vinegar, remaining olive oil, and salt to make the dressing.

  5. 5

    Arrange frisée on a platter. Top with roasted artichokes, shredded chicken and tarragon leaves. Drizzle with dressing and scatter with hazelnuts.

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