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Try this twist on a roast chicken, or make our classic roast chicken recipe here.

  • 1 whole head garlic
  • 8-12 chicken thighs
    skin on
  • a bunch thyme
  • 2 tbsp black peppercorns
  • such as Tidman’s Natural Rock Salt (Tesco rock salt
    Waitrose and Sainsbury’s) for sprinkling
  • 
olive oil
  • smoked or sweet paprika

    Method

    • 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.

    • 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.

    • 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.

    • 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.

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