Lemon Herb Chicken Baguette W Roasted Garlic Aioli Recipes

LEMON OREGANO CHICKEN BAGUETTE WITH ROAST GARLIC MAYONNAISE

Steps:

• To make the garlic mayo, slice off the top of garlic (the pointy ends) cutting through the cloves (leaving the skin on).
• Pre-heat oven to gas mark 2/300°F/150°C.
• Place the garlic cut-side up into an oven tray and drizzle over with olive oil and sprinkle with salt and pepper.
• Roast garlic head for 1 hour until completely soft.
• Leave to cool then squeeze out the cloves and mash until smooth and then whisk into the mayonnaise.
• Toss the butterflied chicken breasts with chopped lemon, garlic, oregano, oil and pepper.
• Cover and refrigerate for 20 minutes (can marinate chicken upto 2 hours in advance turning in the marinade every 20 minutes).
• Pre-heat the grill to medium-hot, for outdoors medium-hot coals.
• Grill chicken for about 4-5 minutes on each side basting with any remaining marinade until the chicken is opaque with no trace of pink.
• Cut baguette into 4 equal-sized pieces.
• Split and toast on the cut side until just crisp for about 1 minute.
• Fill baguette with chicken, tomatoes, salad leaves, season with salt and pepper if you wish and drizzle garlic mayo on top.
• Serve warm.

ROASTED LEMON HERB CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the seasoning, salt, mustard powder, garlic powder and black pepper; set aside. Rinse the chicken thoroughly, and remove the giblets. Place chicken in a 9x13 inch baking dish. Sprinkle 1 1/2 teaspoons of the spice mixture inside the chicken. Rub the remaining mixture on the outside of the chicken.
• Squeeze the juice of the 2 lemons into a small bowl or cup, and mix with the olive oil. Drizzle this oil/juice mixture over the chicken.
• Bake in the preheated oven for 1 1/2 hours, or until juices run clear, basting several times with the remaining oil mixture.

LEMON HERB CHICKEN BAGUETTE W/ ROASTED GARLIC AIOLI

Steps:

• 1. Start with the aioli it can be made up to three days in advance. Preheat ove to 300. Slice off top of garlic, cutting through the cloves. Place cut side up in a pie plate or small baking dish, Drizzle with olive oil and sprinkle with salt and pepper. Roast until completely soft, 1 hour. Cool completely. Squeeze out cloves from papery skins and mash until smooth.
• 2. For aioli make sure all your ingredients are at room temp. Set a deep bowl on a damp dish cloth to prevent it from slipping as you whisk. Whisk egg yolks, dijon, vinegar, salt, and pepper together until thick and creamy.
• 3. Combine the oils in a measuring cup. Whisk the oil into the eggs a drop at a time until it begins to thicken. Add remaining oil in a thin steady stream until thick and glossy. Add roasted garlic. Taste, and adjust seasoning adding more vinegar, dijon, salt, or pepper to taste. Store in the refrigerator for up to three days.
• 4. Slice chicken breast through the middle horizontally to cut in half. Toss chicken, lemon, garlic, oregano, oil, and pepper togther. Cover and refrigerate for 20 minutes or up to overnight. Sprinkle with salt to taste. Grill over medium hot coals until opaque, with no trace of pink, 3-5 minutes per side. For indoor cooking preheat broiler, broil chicken until opaque, 3-5 minutes per side. Cut each loaf of baguette into 4 equal-sized pieces. Split and toast on grill until just crisp, 1 minute. Fill baguette with tomatoes, salad greens, chicken, and aioli. Serve warm.