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Lemon & herb chicken with aioli
Lemon & herb chicken with aioli
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Savor zesty garlic lemon chicken with tangy aioli, perfect with a crisp white wine.
Ingredients:
  • 3 x 1.3kg whole fresh chickens
  • 125ml (1/2 cup) olive oil
  • 2 tsp finely grated lemon rind
  • 62.50 ml chopped fresh rosemary
  • 40.00 ml chopped fresh lemon thyme
  • 6 dried bay leaves, torn
  • 4 garlic cloves, crushed
  • 80ml (1/3 cup) fresh lemon juice
  • 235g (1 cup) whole-egg mayonnaise
  • 1 garlic clove, extra, crushed
  • 4 lemons, thinly sliced
  • 1 bunch rocket, ends trimmed
Instructions:
  • Start by thoroughly washing the chickens, both inside and out, then gently dry them with paper towels. Next, lay the chickens breast-side down on a clean work surface. Using poultry shears or sharp kitchen scissors, carefully cut along each side of the backbone of the chickens and remove the backbones. Flip the chickens over, open them up, and press down to flatten. Finally, place the flattened chickens in 2 shallow glass or ceramic dishes.
  • In a small bowl, mix the oil, lemon zest, rosemary, lemon thyme, bay leaves, garlic, and 2 tablespoons of lemon juice. Pour the mixture over the chickens, ensuring they are fully coated. Cover with plastic wrap and refrigerate overnight to marinate.
  • Mix the mayonnaise, additional garlic, and remaining lemon juice in a bowl. Season with salt and pepper for a flavorful touch.
  • Preheat to 200°C. Arrange lemon slices on wire racks in roasting pans. Place chicken, skin-side up, on top of the lemon. Bake until golden and cooked through, about 40 minutes. Let it rest for 5 minutes, then carve and serve with aïoli and rocket.

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