Ingredients

Serves 4-6

8-12 chicken thighs with skin on
1 bulb of garlic broken up and ends trimmed
1 bunch of thyme
2 tbsp of whole black peppercorns
2 tbsp of rock salt
1 tsp of smoke paprika
12-16 peeled banana shallots or normal blanched
50 grams butter

Roasted garlic aioli
3 egg yolks
500ml extra virgin olive oil
Juice of 1 lemon
Pinch of salt

Garnish
1 bunch of rocket
1 tbsp of sherry vinegar

Method

Toss the chicken thighs and the thyme, garlic and peppercorns in a large bowl and add the rock salt. Place a wire rack over a roasting tray and arrange the chicken garlic and thyme on top of the rack and put in the fridge over night or for a minimum of 2-3 hours.

Pre-heat an oven to 180°C. Clean the roasting tray of any chicken juice that has been extracted by the salting process. Pour about a cup of water into the bottom along with the 50grams of butter and the blanched shallots and the garlic from the chicken marinade. Place the rack with the chicken back over the tray, dust with the paprika and place in the oven. Roast until the skin is crispy and the thighs are done.

Meanwhile make you mayonnaise by whisking the 3 egg yolks with the juice of 1 lemon and a pinch of salt. Then, while whisking, slowly trickle the oil into the egg yolk mixture until it is all incorporated.

When the chicken is cooked, remove the roasted garlic and squeeze the soft centre into the mayo and whisk to blend.

To serve divide the shallots and chicken between your plates. Dress the rocket with the sherry vinegar and scatter over the onions and chicken. Dollop with the roasted garlic mayo.