Lemon Oregano Chicken Baguette With Roast Garlic Mayonnaise

READY IN: 1hr 40mins




  • To make the garlic mayo, slice off the top of garlic (the pointy ends) cutting through the cloves (leaving the skin on).
  • Pre-heat oven to gas mark 2/300°F/150°C.
  • Place the garlic cut-side up into an oven tray and drizzle over with olive oil and sprinkle with salt and pepper.
  • Roast garlic head for 1 hour until completely soft.
  • Leave to cool then squeeze out the cloves and mash until smooth and then whisk into the mayonnaise.
  • Toss the butterflied chicken breasts with chopped lemon, garlic, oregano, oil and pepper.
  • Cover and refrigerate for 20 minutes (can marinate chicken upto 2 hours in advance turning in the marinade every 20 minutes).
  • Pre-heat the grill to medium-hot, for outdoors medium-hot coals.
  • Grill chicken for about 4-5 minutes on each side basting with any remaining marinade until the chicken is opaque with no trace of pink.
  • Cut baguette into 4 equal-sized pieces.
  • Split and toast on the cut side until just crisp for about 1 minute.
  • Fill baguette with chicken, tomatoes, salad leaves, season with salt and pepper if you wish and drizzle garlic mayo on top.
  • Serve warm.