Roast chicken pieces with a lemon and herb aioli

Rachel Allens chicken pieces are roasted with red onions, potatoes, rosemary and thyme and served with a lemon and herb aioli and roasted broccoli
By Rachel Allen
Roast chicken pieces with a lemon and herb aioli
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 30 minutes
  • Effort: easy


For the chicken:

  • 1 chicken, approximately 1.5-2.25kg, jointed into drumsticks, thighs, breasts and wings, you can ask your butcher to do this for you
  • 2 red onions, quartered through the root
  • 8 potatoes, halved or quartered if large
  • ½ tbsp rosemary, finely chopped
  • ½ tsp thyme, chopped
  • 25 ml olive oil

For the aioli:

  • 2-4 garlic cloves
  • 2 egg yolks
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • ½ tbsp rosemary, finely chopped
  • ½ tsp thyme, chopped
  • 175 ml sunflower oil
  • 50 ml olive oil
  • 100 ml chicken stock

For the broccoli:

  • 700 g broccoli, cut into florets, including the stalks
  • 5 garlic cloves, chopped
  • 50 ml olive oil
  • 25 g pine nuts


1. For the chicken: Preheat the oven to 220C/200C fan/gas 7. Place the chicken pieces, skin side up, in a roasting tin and add the shallots or onions, potatoes and herbs. Drizzle over the olive oil and season generously with salt and pepper, then roast in the oven for 2535 minutes or until the chicken is cooked and browned on top and the potatoes and onions are tender and lightly golden.

2. For the aioli: Place the garlic in a bowl with the egg yolks, lemon juice, mustard, herbs and a pinch of salt. Put the sunflower and olive oil in a jug and slowly pour into the egg yolk mixture in a very thin stream while whisking constantly, either by hand or using a hand-held electric beater. Continue to add the oil, whisking all the time, until it is fully incorporated and the mixture has thickened. Taste and add more salt and lemon juice, if necessary.

3. Once the chicken is cooked, remove from the oven, then transfer the chicken and vegetable pieces to a warmed serving dish and cover with foil to keep warm.

4. For the broccoli: Increase the heat of the oven to 240C/220C fan/gas 9. Place the broccoli florets in a bowl, add the olive oil and garlic and toss everything together, seasoning with salt and pepper. Tip into a separate roasting tin and place in the oven to cook for 10 minutes.

5. Meanwhile, place the chicken roasting tin on the hob over a medium heat, pour in the stock and use a whisk to help break up and dissolve the caramelised chicken juices sticking to the bottom of the tin. Bring to the boil, then tip into a jug and leave to sit for a couple of minutes to allow the fat to float to the top. You could add a few ice cubes, if you like, to help speed up the process.

6. Remove the broccoli from the oven, sprinkle over the pine nuts and return to the oven for a further 5 minutes or until the broccoli is slightly tender but still has a little bite and the pine nuts are golden.

7. Spoon the fat of the stock mixture and reheat the liquid in a saucepan if it has cooled down. Slowly pour the liquid into the aioli while whisking constantly. This is your sauce to serve with the chicken. Dont try to reheat it at this stage as it will split, but it is just as good served at room temperature.

8. Serve the chicken pieces with the roasted broccoli and pour over the aioli sauce.

We've got loads more roast dinner recipes if you're looking for something different.

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