Serves 4
65 min
Roasted Chicken with Garlic Confit
Recipe GLPR7e062ed929a4c3
Succulent roasted chicken quarters topped with a rich, creamy garlic confit made by gently infusing garlic cloves in olive oil until tender. The chicken is seared in a hot oven with butter and oil, then finished with a spread of mashed garlic confit for a golden, crispy skin and juicy, flavorful meat.
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Ingredients
12 garlic cloves (about 1 head), lightly smashed and peeled
3 fresh thyme sprigs
3/4 cup plus 1 tablespoon olive oil
1 (3-lb) chicken, quartered
1 tablespoon unsalted butter, softened
2 teaspoons salt
1/2 teaspoon black pepper
Directions
Position an oven rack in the upper third of your oven and preheat to 500°F.
In a small heavy saucepan, combine the smashed garlic cloves, thyme sprigs, and 3/4 cup of olive oil. Heat over low heat, uncovered, and cook gently for about 25 minutes, stirring occasionally, until the garlic is very tender and pale but not browned. The garlic should be soft enough to break easily with a fork.
While the garlic is cooking, pat the chicken quarters dry with paper towels. Rub all surfaces of the chicken with the softened butter and the remaining 1 tablespoon of olive oil. Season generously all over with salt and pepper. Place the chicken pieces skin-side up in a shallow baking pan.
Roast the chicken in the preheated oven for 20 minutes until the skin begins to brown.
Transfer the cooked garlic cloves to a small bowl, add 1 tablespoon of the garlic-infused oil from the saucepan, and mash together with a fork until you have a creamy paste. Spread this mashed garlic mixture evenly over the skin of each roasted chicken piece.
Return the chicken to the oven and roast for an additional 5 minutes until the chicken is cooked through (internal temperature reaches 165°F in the thickest part) and the skin is crisp and golden.
Remove from the oven and serve hot, spooning any pan juices over the chicken.
