Salt Roasted Chicken


Ben O'Donoghue


     1 whole head garlic
     8-10 chicken thighs with skin on
     1 bunch of thyme
     2 tbsp black peppercorns
     Plenty of rock Salt for salting (2½ tbsp)
     12 banana shallots
     50g butter
     250ml water
     Olive oil
     Smoked paprika (use sweet if you can’t get smoked)
     To serve, rocket dressed in sherry vinegar


Method

     Smash the garlic cloves but leave them in their papery skins to stop them from burning. Put the garlic, chicken, thyme, peppercorns and salt in a bowl and turn the whole lot over a few times with your hands. Now chill overnight or for at least 8 hours so the salt can draw out any excess moisture.
     Blanche and refresh 12 banana shallots twice, then place them in the bottom of the roasting tin with the butter and water so that they roast whilst the chicken is cooking. Heat the oven to 160c / Gas 3. Sprinkle over a little olive oil and dust with paprika before you cook it. Roast the chicken for 1 hour until the skin is browned and crisp. Serve with garlic aioli and rocket leaves dressed with sherry vinegar.



Dorie
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