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Lemon Olive Oil Chicken Confit with Carrots

Chicken Confit

5 from 10 reviews
  • Author: Sweetpea
  • Prep Time: 24 hours
  • Cook Time: 65 minutes
  • Total Time: 25 hours 5 minutes
  • Yield: 8 1x
  • Category: chicken dish
  • Method: braising
  • Cuisine: american


Chicken Confit or olive oil roasted chicken is the most impossibly tender, moist, and crispy-skinned chicken you’ll ever have.


  • 2 pounds whole chicken legs, or bone-in, skin-on drumsticks or thighs
  • Kosher salt and black pepper
  • 1 bunch small, thin carrots, preferably with their green tops
  • about 1012 garlic cloves, skins removed, 2 cloves sliced
  • 1 lemon, thinly sliced, seeds removed
  • 1 lemon, seated (don’t use the seated lemon to slice, the white pith makes the oil too bitter)
  • 2 medium shallots, sliced
  • bunch of thyme
  • ½ bunch oregano, plus more leaves, for garnish
  • 1 cup olive oil


24 Hours Ahead of Time:

  1. Salt & Pepper each chicken piece, and place on a half sheet pan.
  2. Sprinkle lemon zest, thyme, oregano, sliced garlic, and sliced shallots on top.
  3. Place in the fridge, uncovered for 24 hours.

Roasting the Chicken

  1. Preheat the oven to 325˚
  2. In a braising dish, place the chicken skin side up, and nestle in carrots, shallots, garlic, lemon, and herbs all around.
  3. Pour the oil over the all the chicken and vegetables.
  4. Roast in the 325˚ oven for 55 to 65 minutes.
  5. During the last ten minutes baste the chicken with the oil a couple of times
  6. Serve directly out of the braising dish.


Reserve the remaining schmaltzy oil for up to a month in an air-tight container in the fridge. Use this to roast more chicken, toss with pasta, make homemade croutons, or salad dressing.

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