Roast Chicken with Jerusalem Artichokes and Lemons

gr- Jerusalem artichokes (peeled and cut into quarters lengthways)

tbsp- lemon juice

- chicken thighs (or a mix of legs and thighs)

- shallots (quartered lengthways)

- garlic cloves (sliced)

- lemon (cut in half, lengthways and then thinly sliced)

tsp.- saffron threads

ml- olive oil

ml- cold water

pink or mixed peppercorns (slightly crushed)

gr- fresh thyme (chopped)

gr- fresh tarragon (chopped)

tsp- salt

tsp- black pepper