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Lemon, thyme and garlic-roasted chicken

You'll need

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


  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Apr 2007

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