I’m addicted to garlic salt. Garlic salt made by the Essex Garden Club in Essex, CT. It’s not available on-line. In fact, there are only 2 places I know you can get it. One is the annual “May Market,” where worshippers of this salt, like me, can replenish their pantry. This year, the date of the May Market is May 13th, from 9AM to 2PM. (www.essexgardenclubct.org)
If I miss the May Market, my only other chance is to go to a local gift shop called Gracie’s Corner, on the main drag in Essex. But they’ve got a limited supply, so I beg my Essex friends to go there and buy 6 jars at a time for me. I used to be able to have them shipped directly from the shop, but a few years ago they told me they don’t ship anymore. I was heartbroken.
What makes the Essex Garden Club garlic salt so amazing is that you actually see pieces of garlic and herbs in it. I’m not sure what they do to it and how they do it, but it’s so damn good, I’ve got to put it on everything. Case in point: garlic salt chicken thighs!
The thighs can take the high heat without drying out because they’ve got more fat than other cuts. The skin gets so crispy, you’d think it has breadcrumbs on it, but it’s simply a glorious garlic salt crust!
3 lbs. chicken thighs
2 tablespoons Essex Garden Club garlic salt
1 tablespoon granulated onion
1 tablespoon oregano
1 tablespoon parsley
1 teaspoon pepper
Pre-heat the oven to 400 degrees.
Combine the garlic salt, onion, oregano, parsley, and pepper in a bowl.
Rub the thighs with olive oil and place them on a baking sheet lined with foil. Season both sides with the garlic salt mixture.
Cook the thighs for about 20–25 minutes, until the skin is crisp and golden.