Free-range chicken, sage, garlic lemon butter and olive oil aioli

Free-range chicken, sage, garlic lemon butter and olive oil aioli

This simple 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 Organic Extra Virgin Olive Oil and sage garlic butter.
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  1. Step 1

    Preheat the oven to 200°C
  2. Step 2

    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
  3. Step 3

    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
  4. Step 4

    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
  5. Step 5

    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
  6. Step 6

    Serve the roast chicken with the aioli, roast lemon and buttery juices