Crispy Salt Crusted Chicken With Roasted Shallots
photo by Nif_H
- Ready In:
- 55mins
- Ingredients:
- 14
- Serves:
-
5
ingredients
-
Salt Crusted Chicken
- 10 chicken thighs, with the skin on
- 1 garlic, bulb broken up and ends trimmed
- 1 bunch thyme
- 2 tablespoons whole black peppercorns
- 2 tablespoons rock salt
- 1 teaspoon paprika (smoked sweet)
- 12 shallots
- 50 g butter (Just under 2 Tablespoons)
-
Roasted Garlic Aioli
- 3 egg yolks
- 500 ml/ 2 cups extra virgin olive oil
- lemon
- salt
-
Garnish
- 1 bunch rocket
- 1 tablespoon sherry wine vinegar
directions
- Salt Crusted Chicken.
- Toss the chicken thighs together with thyme, shallots, salt and peppercorns in a large bowl. Place a wire rack over a roasting tray. Arrange the chicken and the garlic on top of a roasting rack. Place in the fridge overnight or for a minimum of 2-3 hours.
- Pre-heat the oven to 180 degrees C/350°F Drain the roasting tray of any chicken juice that has been extracted by the salting process.
- Pour about a cup of water into the roasting tray.
- Rub the chicken thighs with butter. Scatter on top the shallots and the garlic from the marinade. Place the rack with the chicken back on top of the roasting tray. Dust the chicken thighs with paprika and place in the oven to roast until the skin is crispy and the chicken thighs are done.
- Roasted Garlic Aioli.
- Meanwhile, make your mayonnaise by whisking the egg yolks with the juice of 1 lemon and a pinch of salt. While whisking, slowly incorporate the oil into the egg yolk mixture until you get a smooth, thick texture.
- When the chicken is cooked, remove the roasted garlic and squeeze the soft centre into the mayo and whisk to blend.
- To serve.
- To serve divide the shallots and chicken between your plates. Dress the rocket with the sherry vinegar and scatter over the chicken. Dollop with the roasted garlic mayo.
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Reviews
-
Another terrific recipe from diner524! I cut up a whole chicken for this but otherwise made as directed. I thought that the chicken would be salty and maybe dry out from the salting process but it was delicious and juicy! The shallots were quite good but a little strong for my liking (I forgot to take their photo!) but the arugula was a nice side for this. Also, my olive oil has a strong taste so the aioli would have been better with a milder tasting oil. The roasted garlic in it was great! I will make this again for sure. Made for ZWT8. Thanks diner524!
RECIPE SUBMITTED BY
diner524
Trinity, 48
<p>I am a stay at home mom of two children, although, both now are in college. I am a retired Occupational Therapist. I received my degree from the Ohio State University and am a huge fan of the Ohio State Buckeyes. <br /><br /><a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=BRITTANY08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/BRITTANY08XMAS.jpg border=0 alt=Photobucket /></a> <br /><br /><a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=DEREK08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/DEREK08XMAS.jpg border=0 alt=Photobucket /></a> <br /><br /><br /><br />I have so many cook books that it is hard to pick one as my favorite, but would say I have used the Betty Crocker Cookbook the most since getting married for basic recipes. <br />I love to cook and try new recipes, but prefer simple and quick recipes. I don't like to cook things that require going to specialized grocery stores. I subscribe to several cooking magazines, that usually, require everyday on-hand ingredients. <br /><br />I am not very fond of most seafood, but do enjoy lobster, grilled shrimp and chilean sea bass. I won't cook anything with rosemary or curry, as I really don't like either herbs' flavor. And now from trying recipes, I found that I don't like dijon mustard, but love vinegar and mustard, not sure why I don't like the taste of dijon mustard.</p>
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