For the chicken:
1.5 kg whole chicken
2 whole heads garlic, cloves peeled and roughly crushed
1 red onion, roughly chopped
2 lemons, halved
a bunch of fresh rosemary
3 tbsp olive oil
1 tsp paprika
½ tsp turmeric
½ tsp ground cumin

For the aioli:
1 egg yolk
300 ml sunflower oil
1 tbsp white wine vinegar
pinch of sugar
1 lemon, zest finely grated and juiced




For the chicken: Preheat the oven to 180C/160C fan/gas 4 and place the chicken in a roasting tin. Using a sharp knife, carefully make a few incisions through the skin over the breast and legs of the bird but be careful not to cut into the flesh.
Gently push your finger through the cuts to make a hole under the skin and push a piece of garlic into each gap. Put a handful of red onion inside the cavity along with 3 lemon halves, the rosemary and any leftover garlic.
Arrange the remaining red onion under the chicken, finely slice the last lemon half and arrange the pieces around the bird.
Mix together the olive oil and spices to make a paste and cover the chicken with it. Season with salt and pepper and roast in the oven for 40 minutes before turning it upside down and roasting for a further 25 minutes. Turn it the right way up again and cook for 10–15 minutes more.
To check if the chicken is cooked, gently tug at one of the legs – it will break away effortlessly when ready. Leave to rest for 5 minutes.
For the aioli: Whisk the egg yolk with an electric hand-held beater or balloon whisk. Very slowly, drizzle in a little sunflower oil while whisking, then continue until it’s all incorporated.
Take 3-4 roasted garlic cloves from the roasted chicken and add too the mayonnaise with the vinegar, sugar, lemon juice and zest to taste. Season with salt and pepper then serve in a jug or bowl alongside the roasted chicken.

Leave a Reply