125g butter, softened
4 garlic cloves, crushed
2 teaspoons thyme leaves
Zest of a lemon
4 large chicken breasts, preferably supremes with the wing bone still attached and skin on
2 lemons, sliced
4 tablespoons extra virgin olive oil
250g cherry tomatoes
2 red onions, skin removed and cut into quarters
2 banana chillies, halved lengthways with seeds removed 1 cup Kalamata olives, pitted
4 sprigs of thyme
Extra salt and pepper to season
2 heads (whole bulbs) garlic
1 cup extra virgin olive oil
Salt and freshly ground black pepper 1 egg
1 1⁄2 tablespoons lemon juice
Preheat oven to 200°C. In a medium bowl combine 100g butter, garlic, thyme and lemon zest. Pat the chicken dry with a paper towel and gently make a pocket under the skin of each breast. Divide the garlic butter evenly under the skins of the chicken breasts.
Heat the remaining butter and 2 tablespoon of olive oil in a large frying pan until butter is foaming. Pan-fry the chicken breast skin side down until golden. Turn over and cook the other side for 3 minutes.
In a large baking dish, cover the base with the lemon slices and top with the golden chicken breasts and season well.
In a large bowl combine the tomatoes, onions, banana chillies, olives and thyme and toss with remaining olive oil, season with salt and pepper and scatter around the chicken and roast for 30–35 minutes or until chicken is cooked.
To make the aioli, place the two heads of garlic in the roasting dish with the chicken and roast for 30 minutes or until softened. Squeeze the flesh from the skin onto a chopping board with a pinch of salt and mash into a paste. Place the egg and 1 tablespoon of lemon juice into a blender and blend until combined. Gradually add the olive oil in a thin and steady stream until the aioli is thick and creamy. Stir through the garlic paste and remaining lemon juice, season with salt and pepper to taste. Serve with roasted garlic chicken and vegetables.
Recipe: Julie Ray