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Charcoal Roast Chicken with Shallots and Aioli


Today we welcome back our resident ‘wine guy’, the excellent Matt Skinner of The Drinks List, with our final recipe for 2016!  This one is a Skinner family Sunday night staple, a slow roast chicken that’s so juicy and tender, thanks to the magical heat circulation powers of the humble charcoal BBQ!

We suggest pairing this month’s recipes with The Drinks List’s Christmas Survival Kit, a collection of 6 wines especially selected by Matt for the festive season!

20th December, 2016
Matt Skinner
Tuesday 20th December 2016

Roast chicken is a Sunday staple in our house, and while the oven produces perfectly good results, charcoal roasting in a kettle-style barbecue produces the kind of roast chicken that will truly blow your mind. As wine matches go, it’s pretty hard to go past Chardonnay for roast chicken, with Victoria’s Oakridge producing some of the best examples of this variety in the country.

Tasty Tuesday is generously supported by The Establishment Studios.

Ingredients (Serves 4)

For the chicken

  • 1 Organic Chicken (about 2kg)
  • 1/2 bunch thyme
  • 1 lemon, halved
  • 1 head garlic, halved crossways
  • Sea salt
  • 2 tbsp. extra virgin olive oil

For the shallots

  • 12 banana shallots
  • 1/2 bunch thyme
  • 3 tbsp extra virgin olive oil

For the aioli

  • 1 egg yolk
  • 1 tbsp Dijon mustard
  • 2 cloves garlic, mashed to a fine paste
  • 200ml extra virgin olive oil
  • 200ml vegetable oil
  • 1/2 a lemon


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!

Matt Skinner at home. Photo – Eve Wilson. Styling – Lucy Feagins. Styling assistant – Natalie Turnbull.

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