Salt-roast chicken
Try this super crispy roast chicken recipe - it has just a handful of ingredients
Difficulty and servings
Serves 4 - 6
Preparation and cooking times
Ready in an hour and 15 mins
- 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.
- 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.
- 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.
- 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.
know-how
Salting chicken before cooking draws out excess moisture, making the flesh firmer and the skin crispy. Serve with chips, salad or aïoli.
Per serving
733 kcalories, protein 56.8g, carbohydrate 2g, fat 55.3 g, saturated fat 15.5g, fibre 0.4g, salt 4.38 g
Recipe from olive magazine, April 2007.
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http://www.bbcgoodfood.com/recipes/3580/
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Ingredients
- 1 whole head of garlic
- 8-12 chicken thighs, skin on
- a bunch thyme
- 2 tbsp peppercorns
- rock salt , such as Tidman's Natural Rock Salt (Tesco, Waitrose and Sainsbury's) for sprinkling
- olive oil
- smoked paprika or sweet paprika
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Difficulty and servings
Serves 4 - 6
Preparation and cooking times
Ready in an hour and 15 mins
Ingredients
- 1 whole head of garlic
- 8-12 chicken thighs, skin on
- a bunch thyme
- 2 tbsp peppercorns
- rock salt , such as Tidman's Natural Rock Salt (Tesco, Waitrose and Sainsbury's) for sprinkling
- olive oil
- smoked paprika or sweet paprika
Per serving
733 kcalories, protein 56.8g, carbohydrate 2g, fat 55.3 g, saturated fat 15.5g, fibre 0.4g, salt 4.38 g
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31 October 2007
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06 August 2008
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14 August 2008
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