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.
- Total:
Ingredients
- 1kg free-range chicken, spatchcocked and lightly scored through the legs and breasts
- Carapelli Extra Virgin Olive Oil
- sea salt
- freshly ground black pepper
- ½lemon, zested and then juiced
- 150g of unsalted butter, softened
- ½bunch of sage, roughly chopped
- 3garlic cloves
- 1free-range egg yolk
- 1tsp Dijon mustard
- ½garlic clove, peeled and very finely chopped
- 175ml of Carapelli Extra Virgin Olive Oil
- lemon juice to taste
- white wine vinegar to taste
Instructions
Step 1
Preheat the oven to 200°CStep 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 minutesStep 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 pepperStep 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 asideStep 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 minutesStep 6
Serve the roast chicken with the aioli, roast lemon and buttery juices