… AND ROAST CHICKEN

SERVES 6 chicken breasts 6, skin on butter Jerusalem artichokes 400g olive oil lemon 1, zested and juiced sage a small bunch

Heat the oven to 180˚C/fan 160˚C/gas 4. Rub each chicken breast with butter and season well. Peel and quarter the artichokes. Toss them in olive oil, season well and add to a roasting tin. Tuck in the lemon zest and 8 sage leaves. Roast for 20 minutes. Put the chicken breasts on top and lay a sage leaf dipped in oil on top of each. Roast for 15 minutes, then turn the oven up to 200˚C/fan 180˚C/gas 6 for 10-15 minutes until the skin is golden, the chicken cooked and the artichokes tender.