Lemon, thyme and garlic-roasted chicken

AT A GLANCE

  • Serves 8 people

  • 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.

Recipe:

EMMA KNOWLES

Photography:

CHRIS CHEN

Styling:

EMMA KNOWLES

FEATURED IN

Apr 2007

Apr 2007

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