Otimo Recipe
lemon aioli base, roasted chicken, fresh mozzarella, lardon, artichoke, arugula, roasted lemon
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Ingredients
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Lemon Aioli
Roasted Chicken
Toppings
Method
Lemon Aioli Preparation
- 1
Make the Lemon Aioli
In a medium bowl, whisk together the egg yolk and minced garlic until well combined. Gradually add the olive oil in a thin stream while continuously whisking until the mixture thickens. Stir in the fresh lemon juice, salt, and black pepper. Adjust seasoning to taste.
Roasting the Chicken
- 2
Roast the Chicken
Preheat your oven to 425°F (220°C). Pat the chicken dry with paper towels. Rub the chicken with olive oil, salt, pepper, and fresh herbs. Place the chicken in a roasting pan and roast for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C). Let the chicken rest for 10-15 minutes before carving.
Assembling the Dish
- 3
Assemble the Otimo
On a serving platter, arrange slices of roasted chicken, top with fresh mozzarella, lardon, and quartered artichoke hearts. Drizzle with lemon aioli over the top. Garnish with fresh arugula and place the roasted lemon alongside for squeezing over the dish.
