Roasted Chicken with Garlic Aioli

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Roasted Chicken with Garlic Aioli

Ease of preparation rating: Medium.

Yield:  4 servings.


8 cloves garlic, smashed

1 large egg

1 tablespoon (15ml) sherry vinegar

1 cup (240ml) olive oil

1/8 tsp (0.5 ml) salt

1/8 tsp (0.5 ml) pepper



In the bowl of a food processor, combine garlic, egg, sherry vinegar, salt and pepper.

Blend until smooth.

While the food processor is still running, add olive oil in a steady stream and blend until smooth and slightly stiff.

Refrigerate aioli until use.


Pollo La Parilla


1 whole chicken, butterflied with backbone removed

1/2 cup (120ml) dry white wine

1/2 cup + 3 tablespoons (165ml) olive oil, divided

2 bay leaves, torn

1 tablespoon (15ml) chopped fresh thyme

3 cloves garlic, chopped

1 tablespoon (15ml) paprika

1 lemon, juice

1/8 tsp (.75ml) salt

1/8 tsp (.75ml) pepper


In the bowl of a food processor, make a combining white wine, one half cup of olive oil, bay leaves, thyme, garlic, paprika, lemon juice, salt, and pepper.  Blend until smooth.

In a large bowl, add the marinade to the chicken, massaging it the flesh, refrigerate for one hour.

Preheat oven to 375 F (190 C).

In a roasting pan spread 3 tablespoons of olive oil.

Place marinated chicken into the roasting pan.

Transfer roasting pan to the oven to cook for forty-five minutes, or until chicken reaches an internal temperature of at least 165 F (73 C).

Set chicken aside at room temperature to rest for ten minutes.

Once cool enough to handle, cut the chicken into eight pieces, halving the breasts and dividing the legs from thighs.

Serve chicken hot with Aioli (see recipe) on the side.












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