Garlic-Confit Chicken with Lemon and Thyme
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Say “confit” and we immediately think white tablecloths and food that’s delicious but too fussy to make at home. Here, Kim Kushner is breaking it down with her garlic-confit chicken with lemon and thyme (from her new cookbook, The Modern Table: Kosher Recipes for Everyday Gatherings). As it turns out, the technique is actually simple to do at home—even for beginners. Most of the cooking is hands off, and the garlic confit can be made in advance.
“’Confit’ comes from the French word confire, meaning ‘to preserve,’ she explains. “Slow-cooking garlic in oil creates a rich yet mellow flavor. The confit can be used as a condiment, so I always keep a jar of it in my refrigerator. Once you have the garlic confit on hand, you can have a delicious meal on the table in a fraction of the time.”
Serve it at your seder, or make it ahead and wow everyone on a weeknight.
Excerpted from The Modern Table: Kosher Recipes for Everyday Gatherings by Kim Kushner. Photography by Kate Sears. Copyright © 2022 by Kim Kushner. Excerpted with permission from Figure 1 Publishing.
20 garlic cloves, peeled
1 lemon, very thinly sliced and seeded
5 to thyme sprigs
½ cup extra-virgin olive oil
One 3-pound whole chicken—cut into 8 pieces, skin on and bone in, trimmed
Kosher salt and freshly ground black pepper
2 tablespoons balsamic vinegar
2 teaspoons honey
1. Preheat the oven to 325°F.
2. Combine the garlic, lemon and thyme in a baking dish that is large enough to hold the chicken. Pour in the olive oil and bake, uncovered, until the garlic has softened, 30 to 35 minutes. Cool slightly for 10 minutes. Increase the oven temperature to 375°F.
3. Generously season the chicken with salt and pepper. Using your hands, rub the vinegar and honey over the chicken.
4. Using a wooden spoon, move the garlic mixture to the sides of the baking dish to create a space in the center. Add the chicken to the center of the dish and spoon the garlic mixture on top of the chicken.
5. Cover with an ovenproof lid or aluminum foil. Bake for 40 minutes. Uncover the dish and bake until the chicken is cooked through, 15 to 20 minutes more. Discard the thyme and serve.
Note: The garlic confit with lemon and thyme can be prepared, cooled and stored in a glass jar with a tight-fitting lid for up to 2 weeks in the refrigerator. Before use, bring the confit to room temperature to liquify the oil. The chicken can be assembled, marinated and stored in the refrigerator for up to 24 hours. Bring to room temperature before cooking.