Lemon & herb chicken with aioli
This Lemon & Herb Chicken features a whole roasted chicken marinated with zesty lemon, fragrant rosemary, and garlic, served alongside a creamy homemade aioli. It's a simple yet impressive meal perfect for any occasion.
Cook time 40 min
Prep time 30 min
Ingredients:
3 lb whole chicken1/2 cup olive oil
2 lemons
1/3 cup rosemary
6 bay leafs
2 garlic cloves
1/3 cup lemon juice
1 cup mayonnaise
5 cups arugula
Enjoy a delightful and flavorful meal with our Lemon & Herb Chicken with Aioli recipe. This dish combines the zesty taste of lemons, the fragrance of rosemary, and the simplicity of arugula, all complemented by a delicious homemade aioli. Perfect for both casual family dinners and special occasions, this recipe is a surefire way to impress your guests.
Instructions:
- Preheat your oven to 375°F (190°C).
- Rinse the whole chicken under cold water and pat it dry with paper towels.
- Place the chicken in a large roasting pan.
- In a small bowl, combine 1/4 cup (60g) of the olive oil, the juice of 1 lemon, chopped rosemary, and minced garlic cloves. Stir to create a marinade.
- Pour the marinade over the chicken, making sure to rub it into all the nooks and crannies. Place the bay leaves under the skin and inside the cavity of the chicken.
- Slice the remaining lemon into thin rounds and tuck them around the chicken in the roasting pan.
- Drizzle the remaining 1/4 cup (60g) olive oil over the chicken.
- Place the roasting pan in the preheated oven and roast for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy. Baste the chicken with its juices every 20-30 minutes for even more flavor.
- While the chicken is roasting, combine the mayonnaise and 1/3 cup (63g) of lemon juice in a small bowl. Whisk until smooth and well combined.
- Season with salt and pepper to taste.
- Once the chicken is cooked, remove it from the oven and let it rest for about 10 minutes before carving.
- Arrange the arugula on a large serving platter.
- Carve the chicken into pieces and place them on top of the arugula.
- Serve the lemon & herb chicken warm with the prepared aioli on the side for dipping.
- Optionally, garnish with additional lemon slices and rosemary sprigs for presentation.
There you have it - a vibrant, zesty, and herbaceous Lemon & Herb Chicken with Aioli. The combination of roasted chicken with fresh herbs and creamy aioli creates a well-rounded, satisfying meal. Enjoy this dish with a side of arugula for a refreshing contrast. Bon appétit!
Lemon & herb chicken with aioli FAQ:
Roast the chicken at 375°F (190°C) for about 1 hour and 15 minutes. Make sure to check that the internal temperature reaches 165°F (74°C) for safe consumption.
The chicken is done when its internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy. Use a meat thermometer to verify the temperature.
Yes, you can substitute dried herbs for fresh. Use about one-third the amount of dried herbs since they are more concentrated. For instance, replace 1/3 cup of fresh rosemary with about 2 tablespoons of dried rosemary.
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. To maintain quality, reheat it thoroughly before serving.
You can use regular mayonnaise for the aioli. If you want a lighter option, consider using reduced-fat mayonnaise, though it may slightly alter the flavor and texture.
Cooking Tips:
- Marinate the chicken: For best results, let the chicken marinate in the lemon, rosemary, and garlic mixture for at least 2-3 hours, or ideally overnight. This process allows the flavors to penetrate the meat more deeply.
- Properly prepare the lemons: Zest the lemons before juicing them to get the maximum flavor. The zest adds a bright, citrusy note to the dish.
- Roast uniformly: Ensure that the chicken is placed in a preheated oven at the correct temperature, and check for doneness with a meat thermometer. The internal temperature should reach 165°F (74°C).
- Homemade aioli: For a fresh and more flavorful aioli, consider making it from scratch using egg yolks, olive oil, garlic, lemon juice, and a pinch of salt. Store-bought mayo can also be enhanced by adding fresh garlic and lemon juice.
- Serve immediately: Serve the chicken immediately after roasting for the best texture and flavor. Pair with the arugula and a drizzle of aioli to enjoy a well-balanced meal.
Nutrition Facts
6 ServingsCalories 840kcal
Protein 60g
Carbohydrates 5.00g
Fiber 1.33g
Sugar 1.53g
Fat 80g
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