FEATURE RECIPE
Lemon, thyme and garlic-roasted chicken

Lemon, thyme and garlic-roasted chicken

Serves 8



Chicken
2 heads   garlic, cloves separated and peeled
10 sprigs   thyme
2 tbsp   lemon juice
80 ml (1/3 cup)   olive oil
8   chicken marylands
3   lemons, thinly sliced
Roast garlic aïoli
2   egg yolks
2 tbsp   lemon juice
2 tbsp   white wine vinegar
200 ml   olive oil


1 Bruise garlic and thyme in a mortar, using a pestle, then add lemon juice and olive oil. Place chicken in a single layer in a non-reactive container, pour over garlic mixture, season to taste with sea salt and freshly ground black pepper, turn to coat, cover with plastic wrap and stand for 1 hour.
2 Preheat oven to 200C. Scatter lemons over base of a roasting pan. Remove chicken pieces from marinade, place in a single layer over lemon, scatter with garlic cloves and roast for 15-20 minutes or until golden and cooked through.
3 For roast garlic aïoli, blend half the roast garlic (from the chicken pan) in a food processor with yolks, lemon juice and vinegar. Add oil in a thin, steady stream until thick and emulsified, season to taste and serve with roast chicken.


RECIPE Emma Knowles PHOTOGRAPHY Chris Chen STYLING Emma Knowles


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