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 10–12 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:
- Salt & Pepper each chicken piece, and place on a half sheet pan.
- Sprinkle lemon zest, thyme, oregano, sliced garlic, and sliced shallots on top.
- Place in the fridge, uncovered for 24 hours.
Roasting the Chicken
- Preheat the oven to 325˚
- In a braising dish, place the chicken skin side up, and nestle in carrots, shallots, garlic, lemon, and herbs all around.
- Pour the oil over the all the chicken and vegetables.
- Roast in the 325˚ oven for 55 to 65 minutes.
- During the last ten minutes baste the chicken with the oil a couple of times
- 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.
Keywords: chicken confit, olive oil-roasted chicken