- garlic 1 whole head
- chicken thighs 8–12 with the skin on
- thyme a bunch
- black peppercorns 2 tbsp
- rock salt 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. 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 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/fan 140C/gas 3. Brush off any excess salt 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.