Crispy Skin Pan Roasted Chicken

Rinse the chicken thighs in cold water. In a plastic container with a lid, mix the 4 tsp of salt into 1 litre of cool water. Immerse the chicken into the brine solution and put into the fridge overnight (12 hrs).

The next day, in the morning, remove chicken thighs from the brine solution and rinse in fresh water. Throw away the brine solution and dry your storage container well. Then using a clean cloth or kitchen tissues, Pat the chicken till absolutely dry including under the skin wherever possible.

Crush the garlic cloves, pepper and herbs in a mortar and pestle and mix into the olive oil. Put the marinade into the container along with the chicken and rub the marinade into the chicken well. No salt to be used at this stage. Put the container back into the fridge and marinate chicken for at least 4 hours.

Take chicken out of the fridge half an hour before you're going to cook it. Heat a large flat non-stick frying pan. Rub some salt on the skin of each piece of chicken and keep aside till your pan heats up. Keep the heat on medium and place the chicken skin side down into the pan. Reduce the flame to low and cover the pan leaving just an inch uncovered.

Let the chicken cook covered for 25 to 35 mins depending on the size of the pieces. Do not turn the pieces. Keep them skin side down. When chicken is cooked, the chicken skin will be a nice golden brown colour and the pieces should be cooked through. If you're unsure whether the pieces are cooked, prick the chicken with a sharp knife to check that the juices run clear and chicken is cooked through.

Uncover the pan and bring the heat up to high. Let the chicken skin-side get to a nice golden brown and crispy stage before turning the pieces. Turn the pieces and cook for 3 mins to brown the other side slightly.

Serve immediately with brown gravy, garlic mashed potatoes, crusty bread and creamed spinach. (Recipes to be posted soon)