Free-range chicken, sage, garlic lemon butter and olive oil aioli
This simple, lemony roast chicken recipe from Ben Tish uses a spatchcocked chicken so that the whole dish comes together in an hour. It's served with a delicious aioli made with plenty of Carapelli Extra Virgin Olive Oil and sage garlic butter.
Ingredients
Metric
Imperial
- 1kg free-range chicken, spatchcocked and lightly scored through the legs and breasts
- extra virgin olive oil
- sea salt
- freshly ground black pepper
- 1/2 lemon, zested and then juiced
- 150g of unsalted butter, softened
- 1/2 bunch of sage, roughly chopped
- 3 garlic cloves
Olive oil aioli
- 1 free-range egg yolk
- 1 tsp Dijon mustard
- 1/2 garlic clove, peeled and very finely chopped
- 175ml of extra virgin olive oil
- lemon juice to taste
- white wine vinegar to taste
Method
Preheat the oven to 200°C
Rub the chicken with oil, season well with salt and pepper and then place on a roasting tray with the lemon half, cut side down. Roast for 35 minutes
- 1kg free-range chicken, spatchcocked and lightly scored through the legs and breasts
- extra virgin olive oil
- sea salt
- freshly ground black pepper
- 1/2 lemon, zested and then juiced
While the chicken is cooking, make the sage garlic butter and aioli. Mix together the butter, garlic, sage, zest and lemon juice. Season well with salt and pepper
- 150g of unsalted butter, softened
- 3 garlic cloves
- 1/2 bunch of sage, roughly chopped
For the aioli, place the yolk in a mixing bowl along with the mustard and garlic. Whisk everything together. Transfer the oil to a jug and pour it into the egg yolk very slowly, whisking as you go. Once you've added about half the olive oil you can speed up, adding the remainder of the olive oil in a steady stream. Season to taste with salt, pepper, lemon juice and vinegar. Set aside
- 1 free-range egg yolk
- 1 tsp Dijon mustard
- 1/2 garlic clove, peeled and very finely chopped
- 175ml of extra virgin olive oil
- sea salt
- freshly ground black pepper
- lemon juice to taste
- white wine vinegar to taste
After 35 minutes add the butter on top of the chicken, turn the oven down to 170°C and return the chicken to the oven for another 12–15 minutes, or until the juices of the chicken run clear when pierced with a skewer. Remove from the oven and let rest for 20 minutes
Serve the roast chicken with the aioli, roast lemon and buttery juices
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
