Lemon & herb chicken with aioli

Step 1

Rinse the chickens inside and out. Pat dry with paper towels. Place chickens, breast-side down, on a clean work surface. Use poultry shears or sharp kitchen scissors to cut along either side of the backbone of each chicken. Discard backbones. Turn chickens over and open. Press to flatten. Place in 2 shallow glass or ceramic dishes.

Step 2

Combine the oil, lemon rind, rosemary, lemon thyme, bay leaves, garlic and 2 tablespoons of lemon juice in a small bowl. Pour over the chickens. Spread to coat. Cover with plastic wrap and place in the fridge overnight to marinate.

Step 3

Combine the mayonnaise, extra garlic and remaining lemon juice in a bowl. Season with salt and pepper.

Step 4

Preheat oven to 200°C. Place 2 wire racks in 2 large roasting pans. Spread the lemon slices over the racks. Place the chickens, skin-side up, over the lemon. Bake for 40 minutes or until golden and cooked through. Set aside for 5 minutes to rest. Cut into serving pieces. Serve with the aïoli and rocket.