Name: Lemon, thyme and garlic-roasted chicken
Yield: 8
Ingredients: 2 heads garlic, cloves separated and peeled; 10 sprigs thyme; 2 tbsp lemon juice; 80 ml olive oil (1/3 cup); 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

Ingredients

2 heads garlic, cloves separated and peeled

10 sprigs thyme

2 tbsp lemon juice

80 ml olive oil (1/3 cup)

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

Method

Main

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.

Styling by Emma Knowles