Pour yourself a glass of Oakridge ‘Willowlake’ Chardonnay 2015 from The Drinks List.
Light your charcoal barbecue. You are ready to cook when charcoal is covered in a light layer of white ash. When the charcoal is ready, divide the coals evenly into two piles on opposite sides of the barbecue using a pair of long tongs. Place an aluminum drip tray between the two piles. Place the grill rack back into its normal position.
Wash the chicken thoroughly under cold water and pat dry with paper towel.
Stuff the cavity of the chicken with thyme, garlic, and lemon.
Gently rub olive oil, then sea salt into the skin of the chicken, before placing on to barbecue grill rack directly above drip tray. Close lid of barbecue and roast for 80-90 minutes.
Preheat oven to 150C.
When the chicken is halfway through it’s cooking time, peel shallots, and place into a heavy bottomed roasting tin together with thyme. Add olive oil, a pinch of sea salt, and toss well to combine. Place in the oven.
To make the aioli, add the egg yolk, mustard, and garlic to a bowl and mix well to combine. Start adding the olive oil very slowly to the mixture, whisking quickly to thicken. Continue until both oils have been absorbed into the aioli and you are left with a thick ‘mayonnaise-like’ consistency. Add a small squeeze of lemon and whisk to combine. To achieve a smoother consistency, pass the aioli through a fine sieve once or twice. Refrigerate until required.
Rest the chicken for 10 minutes prior to serving, adding a few shallots, a dollop of aioli and a grilled lemon to each plate along with your beautifully roasted chicken!