Directions
- Preheat oven to 325ºF.
- Combine garlic, lemon, and thyme into a baking dish that is large enough to hold the chicken. Pour in olive oil and bake, uncovered, for 35 minutes, until garlic has softened. Set aside for 10 minutes to cool slightly. Increase the oven temperature to 375ºF.
- Generously season chicken with salt and pepper. Using your hands, rub vinegar and honey over the chicken.
- 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.
- Cover with an ovenproof lid or aluminum foil. Bake for 40 minutes. Uncover the dish and bake for another 20 minutes, until the chicken is cooked through.
- Discard thyme and serve.
Recipe Note
Recipe Notes
Get Organized To save time, use store-bought peeled garlic.
Substitutions You can experiment with different herbs.
Omissions Garlic confit can be prepared with or without the lemon and thyme.
Make It Ahead 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.
Make It Ahead Garlic-Confit Chicken with Lemon and Thyme can be assembled, marinated, and stored in the refrigerator for up to 24 hours. Bring to room temperature before cooking.
Reheat Garlic-Confit Chicken with Lemon and Thyme can be reheated, uncovered, in a 350ºF oven for about 10 minutes.
The Modern Table: Kosher Recipes for Everyday Gatherings by Kim Kushner
Copyright © 2022 by Kim Kushner
Photography © Kate Sears
Questions: Contact helen@laboiteny.com
