Roasted Chicken with Garlic Confit

Ingredients for Roasted Chicken with Garlic Confit

• 12 garlic cloves (about 1 head), lightly smashed and peeled

• 3 fresh thyme sprigs

• 180ml plus 1 tablespoon olive oil

• 1 (3-lb) chicken, quartered

• 1 tablespoon unsalted butter, softened

• 2 teaspoons salt

• 1/2 teaspoons black pepper

How to make Roasted Chicken with Garlic Confit

Put oven rack in upper third of oven and preheat oven to 260°C.

Cook garlic, thyme, and 180ml oil in a 1- to 1 1/2-quart heavy saucepan over low heat, uncovered, until garlic is very tender but not golden, about 25 minutes.

While garlic is cooking, pat chicken pieces dry and rub all over with butter and remaining tablespoon oil. Sprinkle all over with salt and pepper. Arrange chicken, skin sides up, in a shallow baking pan and roast 20 minutes.

Transfer garlic to a small bowl along with 1 tablespoon garlic oil and mash with a fork. Spread mashed garlic over skin of roasted chicken, then return chicken to oven and roast until just cooked through and skin is crisp, about 5 minutes.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.