PREPARATION

  1. Remove the skin of the chicken from the abdominal cavity with a spoon.
  2. Carefully work it between the skin and the chicken meat towards the legs.
  3. Divide the herb butter into thin slices under the skin and press well.
  4. Grate the zest of the lemon and purée it with the oil, 2 cloves of garlic, salt and pepper.
  5. Rub the chicken thoroughly with the seasoning mixture.
  6. Cut the lemon in half and put half of the lemon with the bundle of thyme in the abdomen.
  7. Place the chicken with the legs up in a roasting pan and cook the chicken
  8. in a preheated oven at 180 °C in ± 55 - 65 minutes until golden brown and cooked.
  9. Turn the chicken halfway and baste the chicken with the cooking liquid from the roasting pan.
  10. Repeat basting every 10 minutes after turning.
  11. For the aioli, squeeze the other half of the lemon into a measuring cup.
  12. Add the egg and garlic cloves.
  13. Put a hand blender at the bottom of the measuring cup and slowly pour in the oil while mixing until a nice smooth mayonnaise arises.
  14. Season the mayonnaise (aioli) with salt.
  15. Cut the chicken into pieces and serve with the aioli.