Salt-roast chicken

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olive magazine

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Recipe by olive magazine

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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.
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.
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.
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.

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

Latest comments and suggestions

• Philippa

  31 October 2007

  Philippa rated and commented on this recipe

  

  I found you had to crank the heat up at the end to get the skin crispy.

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• Blondie

  06 August 2008

  Blondie rated and commented on this recipe

  

  this chicken is gorgeous, and the smoked paprika is a great addition. i serve it with crushed new potatoes and a green salad.

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• Emma

  14 August 2008

  Emma commented on this recipe

  I made this chicken as part of an evening party buffet and served it cold - Everyone said how lovely it was and various people asked me for the recipe. It must have been good as 13 people got through more than 30 pieces!!!

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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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Serves 4 - 6

Preparation and cooking times

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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