Method

Salt Crusted Chicken

1. 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.
2. Pre-heat the oven to 180 degrees C. Drain the roasting tray of any chicken juice that has been extracted by the salting process.
3. Pour about a cup of water into the roasting tray.
4. 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

1. 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.
2. When the chicken is cooked, remove the roasted garlic and squeeze the soft centre into the mayo and whisk to blend.

To serve

1. 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.