Best 9 Jerusalem Artichoke Nicoise Salad With Roasted Chicken Recipes

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Indulge in a culinary journey with Jerusalem Artichoke Nicoise Salad with Roasted Chicken, a delightful fusion of flavors and textures. This vibrant salad features roasted chicken, tender Jerusalem artichokes, a variety of fresh vegetables, and a tangy lemon-herb dressing. Roasted Chicken with Garlic and Thyme offers a simple yet flavorful main course, while Orange and Pistachio-Crusted Rack of Lamb elevates your dining experience with its succulent lamb and vibrant citrus-nut coating. For a satisfying side dish, try Roasted Potatoes with Rosemary and Garlic, crispy on the outside and fluffy on the inside. And to complete your meal, savor the creamy and rich Jerusalem Artichoke Soup, a comforting dish with a touch of elegance. Each recipe is carefully crafted to deliver a unique taste sensation, making this collection a feast for your senses.

Here are our top 9 tried and tested recipes!

ROASTED CHICKEN AND JERUSALEM ARTICHOKES



Roasted Chicken and Jerusalem Artichokes image

Jerusalem artichokes, also called sunchokes, become nutty and sweet when roasted alongside chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 10

One 3-pound chicken, cut into serving pieces
Coarse salt and freshly ground pepper
3 tablespoons olive oil
1 lemon, plus more grated zest for garnish
6 large garlic cloves
1 pound small Jerusalem artichokes, peeled
8 large shallots, peeled and halved
2 tablespoons fresh thyme leaves, plus more for garnish
1 cup dry white wine
1 cup green olives, pitted

Steps:

  • Preheat oven to 500 degrees. Season chicken with salt and pepper, and rub with 1 tablespoon olive oil. Place chicken in a shallow roasting pan; set aside. Zest the lemon into long strips, and squeeze juice from lemon into a small bowl. Set aside juice.
  • In a medium bowl, combine lemon zest, garlic, Jerusalem artichokes, shallots, and thyme. Add remaining 2 tablespoons oil; season with salt and pepper. Toss to coat, and arrange in pan around chicken. Roast until chicken is golden brown, about 40 minutes.
  • Remove from oven. Add reserved lemon juice, wine, and olives; stir up any browned bits on the bottom of roasting pan with a wooden spoon. Return to oven, and continue cooking until liquid has thickened slightly, 10 to 15 minutes. Remove from oven, and transfer to serving plates. Garnish with grated lemon zest.

ROASTED ARTICHOKE SALAD



Roasted Artichoke Salad image

Provided by Ina Garten

Categories     side-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 13

4 boxes (9 ounces each) frozen artichoke hearts, defrosted
Good olive oil
Kosher salt and freshly ground black pepper
1 shallot, minced
3 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
5 tablespoons white wine vinegar or champagne vinegar, divided
1/2 cup chopped fresh basil leaves
6 tablespoons capers, drained
2 roasted red peppers, sliced thin
1/2 cup minced red onion
1/2 cup chopped fresh parsley leaves
2 pinches hot red pepper flakes, optional

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the artichoke hearts in a bowl with 1/4 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss until the artichoke hearts are coated. Dump the artichoke hearts onto a sheet pan and spread out into 1 layer; roast in the oven for 20 minutes.
  • Meanwhile, make the vinaigrette. Place the minced shallot, lemon juice, mustard, 1 tablespoon vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Process for 5 seconds. Add the basil leaves and process into a green puree. With the processor running, slowly pour 1/2 cup olive oil into the bowl through the feed tube until the ingredients are finely pureed. Set aside.
  • Place the roasted artichoke hearts in a bowl and toss with enough vinaigrette to moisten. Add the capers, red peppers, red onion, parsley, 4 tablespoons vinegar and red pepper flakes, if using, and toss gently. Sprinkle generously with salt and pepper and let stand for 30 minutes for the flavors to blend. Serve at room temperature.

CHICKEN NICOISE SALAD



Chicken Nicoise Salad image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 15

8 ounces fingerling potatoes
6 ounces haricot verts
2 Gem or Bibb lettuce hearts, outer leaves removed, quartered
6 cherry tomatoes, halved
2 hard-boiled eggs, quartered
6 ounces cooked chicken, shredded roughly
1/4 cup Mustard Vinaigrette, recipe follows
Kosher salt and freshly ground black pepper
4 ounces pitted nicoise olives
1/3 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 tablespoons Dijon mustard
1 clove garlic, minced
1/4 shallot, minced
Kosher salt and freshly ground black pepper

Steps:

  • Add the potatoes to a pot and cover with cold water. Bring to a boil and simmer until tender, about 5 minutes. Remove with a slotted spoon (let the water continue to boil) and let cool slightly.
  • Prepare an ice water bath. Add the haricot verts to the boiling water, blanch briefly and transfer to the water bath to stop the cooking process. Drain, then cut into 2-inch pieces. Slice the potatoes 1/4 inch thick.
  • Arrange the lettuce on a platter. Top with separate mounds of the potatoes, haricot verts, tomatoes, eggs and chicken, then drizzle with the Mustard Vinaigrette. Season all with salt and pepper. Garnish with the olives.
  • In a mixing bowl, combine the oil, vinegar, mustard, garlic and shallot. Whisk until emulsified. Season with salt and pepper.

JERUSALEM ARTICHOKE SOUP



Jerusalem Artichoke Soup image

Provided by Food Network

Time 1h5m

Yield 4 servings

Number Of Ingredients 9

1 pound Jerusalem artichokes
Juice of 1/2 lemon
4 tablespoons butter
1 leek, white part only, sliced into 1/2inch pieces
1 carrot, sliced into 1/2inch rounds
3 cups chicken stock (preferably homemade) or water
Salt and freshly ground black pepper
1/2 cup heavy cream
Freshly grated nutmeg

Steps:

  • Brush and scrub Jerusalem artichokes under cold running water. Cut them into 1/4inch slices and toss with lemon juice. Melt butter in a 4quart nonreactive saucepan. Add leek, carrot and Jerusalem artichokes with the lemon juice. Cover and cook over gentle heat for 20 minutes. Add 2 1/2 cups stock or water, 1 teaspoon salt and 1/4 teaspoon pepper. Cover and simmer for another 25 minutes. When cooked, remove from the heat and puree the soup with an additional 1/2 cup stock, or water and cream. Pass puree through a drum sieve. Return soup to a clean saucepan and reheat.
  • Ladle soup into warm soup bowls and dust each portion with fresh grated nutmeg.

SPICE-ROASTED CAULIFLOWER AND JERUSALEM ARTICHOKES



Spice-Roasted Cauliflower and Jerusalem Artichokes image

Provided by Anne Burrell

Categories     side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 7

1 head cauliflower, cut into bite-size florets
1 pound Jerusalem artichokes, cut into 1-inch dice
Extra-virgin olive oil
Kosher salt
1 tablespoon cumin seeds, toasted and ground
1/2 teaspoon cayenne pepper
Finely chopped fresh chives, for sprinkling

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large bowl, combine the cauliflower and Jerusalem artichokes; toss them generously with olive oil and salt.
  • In a small bowl, combine the cumin and cayenne and add to the vegetables. Toss well to thoroughly combine.
  • Spread the veggies on a baking sheet in one even layer-use two baking sheets, if necessary. Roast 20 minutes, then stir the veggies so they have the chance to brown all over and rotate the pan to ensure even cooking. Roast another 20 minutes, then stir and rotate again.
  • Roast the vegetables for an additional 5 to 10 minutes, or until they are brown, tender and smell wonderful-almost like popcorn! If they aren't lovely and brown, let them continue to roast for another few minutes. Taste and adjust the seasoning, if necessary.
  • Remove the veggies from the oven, sprinkle with chives and transfer to a serving dish. Serve immediately.

Nutrition Facts : Calories 185 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 184 milligrams, Carbohydrate 28 grams, Fiber 5 grams, Protein 5 grams, Sugar 14 grams

CRISPY JERUSALEM ARTICHOKES WITH ROASTED GARLIC & ROSEMARY



Crispy Jerusalem artichokes with roasted garlic & rosemary image

The unusual savoury tang of Jerusalem artichokes works well with the wild flavours of game. This dish is crispy on the outside and soft on the inside, just how we like it

Provided by Rosie Birkett

Categories     Side dish

Time 1h10m

Number Of Ingredients 7

800g Jerusalem artichokes
1 garlic bulb, cut down the middle
1 tbsp rosemary leaves, chopped
3 tbsp rapeseed oil
pinch ground mace
20g butter
2 tsp lemon juice

Steps:

  • Heat oven to 180C/160C fan/gas 4. Soak the artichokes in cold water for 20 mins or so to loosen any dirt, then scrub them with a scourer, being sure to remove any grit. Halve the small ones and quarter the bigger ones, and put them in a roasting tin with the split garlic bulb and rosemary. Coat everything with the oil and season. Roast for 45-50 mins until tender inside and crispy outside.
  • To finish, squeeze the softened garlic cloves from their skins and toss with the roasted artichokes, along with the mace, butter and lemon juice.

Nutrition Facts : Calories 271 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 19 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium

CHICKEN NICOISE SALAD



Chicken Nicoise Salad image

This salad makes it easy to eat what's good for you. It's versatile, so you can use asparagus in place of green beans and salmon instead of tuna, or add garden tomatoes. And if you follow the keto diet, you'll be happy to know this is a keto chicken salad. -Nick Monfre, Oak Ridge, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 18

1/2 pound fresh green beans, trimmed and halved (about 1 cup)
DRESSING:
1/4 cup olive oil
2 teaspoons grated lemon zest
2 tablespoons lemon juice
2 garlic cloves, minced
1 teaspoon Dijon mustard
1/8 teaspoon salt
Dash pepper
SALAD:
1 can (5 ounces) light tuna in water, drained and flaked
2 tablespoons sliced ripe olives, drained
1 teaspoon capers, rinsed and drained
2 cups torn mixed salad greens
1 package (6 ounces) ready-to-use Southwest-style grilled chicken breast strips
1 small red onion, halved and thinly sliced
1 medium sweet red pepper, julienned
2 hard-boiled large eggs, cut into wedges

Steps:

  • In a saucepan, cook green beans in boiling water just until crisp-tender. Remove and immediately drop into ice water to cool. Drain; pat dry., Meanwhile, whisk together dressing ingredients. In a small bowl, lightly toss tuna with olives and capers., Line platter with salad greens; top with tuna mixture, green beans and remaining ingredients. Serve with dressing.

Nutrition Facts : Calories 289 calories, Fat 18g fat (3g saturated fat), Cholesterol 142mg cholesterol, Sodium 562mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 24g protein.

ROASTED JERUSALEM ARTICHOKES (OR SUNCHOKES)



Roasted Jerusalem Artichokes (or Sunchokes) image

This is a super-easy way to cook these vegetables if you've never tried them before and by far my favorite. Jerusalem artichokes, or sunchokes, are starchy tubers like potatoes and turnips. When roasted, the skin becomes flaky and the flesh becomes tender, but the taste of a sunchoke is slightly nutty and sweet. Cooked sunchokes are best when eaten within 2 days. When raw, they store well in your fridge's vegetable bin, wrapped loosely in a paper towel. Enjoy!

Provided by qwertycook

Categories     Appetizers and Snacks

Time 45m

Yield 4

Number Of Ingredients 5

1 pound Jerusalem artichokes (sunchokes)
¾ cup olive oil
2 tablespoons dried thyme
1 tablespoon minced garlic
sea salt to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Scrub Jerusalem artichoke tubers and cut out eyes. Cut tubers into 1-inch pieces.
  • Mix olive oil, thyme, garlic, and sea salt together in a large bowl; add Jerusalem artichoke pieces and toss to coat. Arrange coated pieces in one evenly-spaced layer on a baking sheet.
  • Roast in the preheated oven until Jerusalem artichokes are tender, 35 to 45 minutes.

Nutrition Facts : Calories 449.9 calories, Carbohydrate 21.9 g, Fat 40.7 g, Fiber 2.7 g, Protein 2.6 g, SaturatedFat 5.7 g, Sodium 86.9 mg, Sugar 11 g

ROASTED NIçOISE SALAD WITH HALIBUT



Roasted Niçoise Salad with Halibut image

Marinated artichoke hearts get super-crispy and addictively delicious when roasted, making them the secret star of this simple sheet-pan dinner.

Provided by Anna Stockwell

Categories     Potato     Artichoke     Green Bean     Olive     Halibut     Mayonnaise     Lemon     Basil     Dinner     Fish     One-Pot Meal

Yield 4 servings

Number Of Ingredients 12

1 1/2 lb. Yukon Gold potatoes, cut into 1 1/2" pieces
2 (12-oz.) jars marinated artichoke hearts, drained
5 Tbsp. extra-virgin olive oil, divided
1 1/4 tsp. kosher salt, divided
1 tsp. freshly ground black pepper, divided
1 lb. green beans, preferably haricots verts, trimmed
1/2 cup pitted Kalamata olives, halved
1 1/2 lb. skinless halibut fillets
1/2 cup mayonnaise
1 tsp. finely grated lemon zest, preferably Meyer
3 Tbsp. fresh lemon juice, preferably Meyer
1/4 cup basil leaves (from about 1/2 bunch)

Steps:

  • Place a rimmed baking sheet on center rack of oven; preheat to 450°F.
  • Toss potatoes, artichokes, 3 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl. Arrange in an even layer on preheated sheet and roast, tossing once halfway through, until nicely browned, about 18 minutes.
  • Toss green beans, olives, 1 Tbsp. oil, and 1/4 tsp. salt in same bowl. Season fish on both sides with 1/2 tsp. salt and 1/4 tsp. pepper, then coat with remaining 1 Tbsp. oil.
  • Remove baking sheet from oven and push potatoes and artichokes to one side, taking up about a third of pan. Place fish on another third, then bean mixture on remaining third. Roast until fish is cooked through, about 8 minutes.
  • Meanwhile, whisk mayonnaise, lemon zest, lemon juice, and remaining 1/4 tsp. salt and 1/2 tsp. pepper in a small bowl.
  • Flake halibut into pieces and transfer to a platter. Serve with roasted vegetables and sauce alongside. Top with basil.

Tips:

  • Choose firm, unblemished Jerusalem artichokes. Avoid any that are soft or have dark spots.
  • To prevent the Jerusalem artichokes from browning, toss them in a mixture of lemon juice and water before roasting.
  • Roast the Jerusalem artichokes until they are tender and slightly browned, about 20 minutes.
  • Use a variety of greens for the salad, such as romaine lettuce, arugula, and watercress.
  • Add some hard-boiled eggs, olives, and anchovies to the salad for extra flavor and texture.
  • Make a simple vinaigrette dressing with olive oil, red wine vinegar, and Dijon mustard.
  • Top the salad with roasted chicken or another protein of your choice.

Conclusion:

This Jerusalem artichoke Niçoise salad is a delicious and healthy meal that is perfect for summer. The roasted Jerusalem artichokes are tender and slightly sweet, and they pair perfectly with the bitter greens, salty olives, and anchovies. The roasted chicken adds a protein boost, and the vinaigrette dressing ties everything together. This salad is sure to please everyone at your table.

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