Lemon Herbed Chicken with Aioli

Lemon Herbed Chicken with Garlic Aioli
Your guests will think you slaved in the kitchen when you serve this Lemon Herbed Chicken dish topped with Kricklewood Farm Aioli.  Use Garlic Sunflower Oil in the marinade with Rosemary and Thyme for a delicious meal.   Serve with Basmati Rice and tossed green salad.  

  • 4 Fresh chicken leg with backs
  • 1/2 cup Kricklewood Farm Garlic Sunflower Oil
  • 2 tsp finely grated lemon rind
  • 1/4 cup chopped rosemary
  • 2 tbsp chopped thyme
  • 2 tbsp lemon juice
  • 2 lemons, thinly sliced


  1. Wash and trim chicken legs, place in shallow glass dish.
  2. Combine Kricklewood Farm Garlic Sunflower Oil, lemon rind, rosemary, thyme and 2 tablespoons of lemon juice in a small bowl. Pour over the chicken legs, cover with plastic wrap and place in the fridge overnight to marinate.
  3. Preheat oven to 400°F. Place wire rack in large roasting pan.  Spread the lemon slices over the racks. Place the chicken legs, skin-side up, over the lemon. Bake for 40 minutes or until golden and cooked through.
  4. Set aside for 5 minutes to rest. Top with Kricklewood Farm Aioli and serve.
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