Roast chicken thighs with lime

Ingredients

• 8 bone-in, skin-on chicken thighs (about 1.2 kg)
• 2 tbsp olive oil
• 2 limes
• 4 whole garlic cloves, unpeeled
• 2 tsp Xalte Spicy salt
• 1 tsp dried oregano

Method

1. 1Take the chicken out of the fridge 15 minutes before cooking and preheat the oven to 200 °C.
2. 2Pat the chicken very dry with kitchen paper, especially the skin, so that it crisps up. Do not wash it under the tap, because the water splashes and spreads bacteria from the raw chicken around the kitchen.
3. 3In a large bowl, mix the oil, the juice of 1 lime, the oregano and the 2 tsp of Xalte Spicy salt.
4. 4Add the chicken to the bowl and rub it all over with your hands, including under the skin. Wash your hands well afterwards.
5. 5Place the thighs in a roasting dish skin side up, with space between them. Lightly crush the garlic cloves with the palm of your hand, without peeling them, and tuck them between the pieces.
6. 6Roast on the middle shelf for 40 to 45 minutes, uncovered. It is ready when the skin is golden and crisp and, when you pierce the meat next to the bone, the juices run clear and there is no pink. If you have a thermometer, the centre should read 75 °C.
7. 7Take the dish out of the oven and rest the chicken for 5 minutes. Meanwhile, cut the other lime into wedges.
8. 8Serve two thighs per person, with the juices from the dish spooned over, the lime wedges and the roast garlic. The garlic flesh is soft and comes out when you squeeze the skin.