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Epicurious

Roast Chicken Leg with Gremolata and Sunchokes

If you’re like me and prefer dark meat, the easiest way to satisfy your roast-chicken urges without tackling a whole bird is to take advantage of one of my favorite cuts: the whole leg, with thigh and drumstick attached. It makes a hearty meal, and it takes well to the same kind of classic preparations a whole chicken does, including roasting with the magical trio of parsley, lemon, and garlic. If you don’t have a jar of Herbed Lemon Confit (page 4) in the refrigerator, you can substitute store-bought preserved lemon or even just two fresh lemon slices (peel and pith included) plus an extra 1 teaspoon of olive oil. Feel free to roast more sunchokes and use the leftovers to toss into salads, mash like potatoes, or puree in soups.

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