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Recipe: Salt Roast Chicken


Garlic 1 whole head
Chicken thighs 8-12 with the skin on
Thyme a bunch
Black peppercorns plenty for sprinkling
Olive oil
Smoked or sweet paprika


Smash the garlic cloves but leave them in their papery skins to help stop them burning. Pout 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 it in amongst the chicken.

Sprinkle over a good amount of rock salt, 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/fan140C/gas3. 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. I prefer smoked paprika as it has a lovely warm flavour and a slightly sharp edge.

Roast for 1 hour until the skin is browned and crisp and the chicken cooked through. Serve with the garlic cloves to squeeze out.

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