Dinner Nov 29, 2023
Note: I remember how I made this, but not how I seasoned it. With it being a quick weeknight meal, I think it was just chili crisp on everything.
Ingredients:
1 package Skin-On Chicken Theighs
1lb Sunchokes (Jerusalem Artichoke)
1 crown Broccoli
Sweet Potatoes (Beauregard variety used)
Chili Crisp
(Maybe) 4 Garlic Cloves
Directions:
Preheat oven to 400°F (200°C)
Rinse sunchokes, broccoli, and sweet potatoes
Using a mandoline, thinly slice the sunchokes
Trim the broccoli florets from the stem
Cut the sweet potatoes into thick rounds
[These Beauregard potatoes are much thinner than normal sweet potatoes, but about just as long.]
Cube the chicken
Line a large sheet pan with foil and then grease
In a medium mixing bowl, toss sunchokes with enough chili crisp to coat
[May have also added a minced garlic clove, salt, and pepper]
Arrange the sunchokes in a single layer on the sheet pan
Using the same mixing bowl, one at a time, toss the broccoli, sweet potatoes, and then chicken in chili crisp
[Also maybe a garlic clove each, salt, and pepper]
After tossing, add the broccoli, sweet potatoes, and chicken to the sheet pan too
Place on a rimmed baking sheet and place in oven
Roast for 40 minutes or until the chicken reaches an internal temperature of 150°F (65°C), rotating the pan and stirring/flipping everything halfway through.
Final Notes:
I had tried making sunchokes once or twice before and was unimpressed. I decided to give them another chance after a couple of years, and I'm glad I did! This cooking method was great!
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