Home Kitchen: Chicken Shop Roast Chicken

A plate of roast chicken cutout into a circle on a pink background.

Soho House Toronto's Executive Chef, Andrew Leblanc, teaches us how to make Chicken Shop's classic whole roast chicken with lemon aioli.

Chicken Shop Whole Roast Chicken and Aioli
Serves 4-6 Prep Time: 2-24 Hours 
Cook Time: 40 Minutes

For Chicken Shop Mop/Marinade — yields about 550ml (enough for two whole chickens)
•        20g Smoked Paprika
•        20g Dried Oregano
•        10g Garlic Powder
•        25g Sweet Smoked Paprika
•        5g Salt
•        100g White Wine Vinegar
•        150g Water
•        200g Sunflower Oil

For Aioli — yields about 500ml
•        2 cups Prepared Mayonnaise
•        2 garlic cloves, minced finely
•        1 lemon zested
•        1/2 lemon, juiced
•        Salt and Pepper

1.        First, blend your marinade ingredients together, reserving the oil. Add the oil slowly until emulsified. Coat your whole chicken (or two), by liberally massaging the marinade into the skin, inside and out. 
2.        To truss the bird, please view accompanying video and watch Executive Chef, Andrew LeBlanc, guide you. There are many ways to tie a bird — find what is best for you.
3.        Once marinated, allow bird to absorb the flavours, for a minimum of 2 hours, up to 24. In the meantime, combine your aioli ingredients together in a bowl and refrigerate.
4.        30 minutes prior to taking your chicken out to cook, pre heat your oven to 450F and allow heat to transfer throughout. Reduce temperature to 400F and place chicken on a rack which should sit on a baking tray to allow chicken to cook evenly. Rotate your chicken at 20 minutes, brushing with the leftover marinade and reduce temp to 375F. 
5.       After another 20 minutes, allow chicken to cool down — if possible, with some aluminium wrap on top to seal in the juices. Rest for 7 minutes and enjoy with aioli.
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