Free-Range Chicken, Sage, Garlic Lemon Butter and Olive Oil Aioli - Great British Chefs

Name: Free-Range Chicken, Sage, Garlic Lemon Butter and Olive Oil Aioli - Great British Chefs
Ingredients: 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; 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

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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...

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Ingredients

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
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