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Lemon Oregano Chicken Baguette With Roast Garlic Mayonnaise

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“This is a meal by itself. To butterfly the chicken breast, place the breast flat onto a work surface, and with one hand on top to hold it in place, slice through the middle horizontally to cut almost in half and open out flat. To peel and chop a lemon, cut a slice from the top and the bottom of the fruit. Cut away the rind, pith and skin, working from top to bottom, following the curve of the fruit. Slice the peeled fruit crosswise into 1/4 inch slices and then stack and chop the slices finely. Please note, cooking time indicated includes marinating time and roasting time of garlic for garlic mayo.”
1hr 40mins

Ingredients Nutrition


  1. To make the garlic mayo, slice off the top of garlic (the pointy ends) cutting through the cloves (leaving the skin on).
  2. Pre-heat oven to gas mark 2/300°F/150°C.
  3. Place the garlic cut-side up into an oven tray and drizzle over with olive oil and sprinkle with salt and pepper.
  4. Roast garlic head for 1 hour until completely soft.
  5. Leave to cool then squeeze out the cloves and mash until smooth and then whisk into the mayonnaise.
  6. Toss the butterflied chicken breasts with chopped lemon, garlic, oregano, oil and pepper.
  7. Cover and refrigerate for 20 minutes (can marinate chicken upto 2 hours in advance turning in the marinade every 20 minutes).
  8. Pre-heat the grill to medium-hot, for outdoors medium-hot coals.
  9. 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.
  10. Cut baguette into 4 equal-sized pieces.
  11. Split and toast on the cut side until just crisp for about 1 minute.
  12. Fill baguette with chicken, tomatoes, salad leaves, season with salt and pepper if you wish and drizzle garlic mayo on top.
  13. Serve warm.

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