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Salt-roast chicken
- olivemagazine
Published: March 25, 2015 at 4:07 PM
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Serves 4-6
A little effort
Total time: 15 mins
+ overnight salting + 1 hour
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Salting chicken before cooking draws out excess moisture, making the flesh firmer and the skin crispy. Serve with chips, salad or aïoli
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Try this twist on a roast chicken, or make our classic roast chicken recipe here.
Ingredients
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1 whole head garlic
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8-12 chicken thighs
skin on
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a bunch thyme
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2 tbsp black peppercorns
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such as Tidman’s Natural Rock Salt (Tesco rock salt
Waitrose and Sainsbury’s) for sprinkling
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olive oil
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smoked or sweet paprika
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Method
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step 1
Smash the garlic cloves but leave them in their papery skins to help stop them burning. Put the garlic, chicken, thyme and peppercorns in a bowl and turn the whole lot over a few times with your hands.
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step 2
Arrange the chicken on a rack set over a roasting tin; this will allow any liquid to drain out. Add the garlic, thyme and peppercorns, poking them in among the chicken. Sprinkle a good amount of rock salt over, making sure that you cover all the pieces. Now chill overnight or for at least 8 hours so the salt can draw out any excess moisture.
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step 3
Heat the oven to 160c/fan 140c/gas 3. Brush any excess salt off the chicken and rinse out the roasting tin. Sprinkle over a little olive oil and dust with paprika before you cook it. Smoked paprika adds a lovely warm flavour and a slightly sharp edge.
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step 4
Roast for 1 hour until the skin is browned and crisp and the chicken is cooked through. Serve with the garlic cloves to squeeze out.
Authors
olivemagazine
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