Garlic & oregano chicken with chipotle allioli from From the Oven to the Table: Simple Dishes That Look After Themselves (page 198) by Diana Henry

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Notes about this recipe

  • Eat Your Books

    Chicken marinates several hours.

  • averythingcooks on November 08, 2024

    This resulted in a flavourful, juicy roasted spatchcocked chicken. I used Mexican oregano as she recommends and there is tons of garlic in the rub but don't shy away...it does it's job. I made my own chipotle allioli (1st time I've seen that spelling!) using mayo, sour cream, lemon juice, garlic & chipotle hot sauce to taste. Add in sandwiches today and stock going on the stove, this was a win on lots of levels.

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