| Created by | Spinneys |
| Prep time | 10 minutes |
| Chilling time | Overnight |
| Cook time | 25 minutes |
| Serves | 4 |
| Cuisine | French |
| Diet | High-protein |
| Preparation | Moderate |
Ingredients
Cooking Instructions
Download PDFPrepare the chickens the day before you plan to cook them. Pat the chickens dry and season generously with salt. Leave uncovered in the fridge overnight to dry out the skin.
To make the pickled shallots, finely slice the shallots and place in a 125ml jar. Add the sugar, both vinegars, bay leaf and peppercorns, then top up with water to submerge the shallots. Seal, shake well, and leave to pickle overnight.
Preheat the oven to 220°C, gas mark 7.
Remove the chickens from the fridge 1 hour before roasting. Loosen the skin over the breasts and insert small knobs of butter underneath. Stuff the cavities equally with the herbs, 4 garlic cloves and half a lemon each. Season the skin with pepper. Place in a roasting tray and roast for 20 minutes.
Meanwhile, make the aioli. Add egg yolks, juice of 1 lemon, mustard and 1 garlic clove to a food processor. Blend and slowly drizzle in the olive oil until thick and emulsified. Season and chill until ready to serve.
Reduce the oven temperature to 140°C and continue to roast the chickens for 20-30 minutes, or until the juices run clear and the internal temperature at the thigh reaches 70°C. Cooking for a total of 40-50 minutes. Rest for 10 minutes before carving.
Blanch the green beans in salted boiling water for 2-3 minutes and refresh in iced water.
Arrange all elements on a large platter with the aioli on the side.
