Name: Garlic Confit Chicken with Lemon and Thyme
Ingredients: 20 cloves garlic, peeled; 1 lemon, very thinly sliced and pips removed (or preserved lemon slices); 5–6 sprigs thyme; 1/2 cup extra-virgin olive oil; 1 (3-lb) whole chicken, cut into 8 pieces, skin on and bone in, trimmed of excess skin and fat; Kosher salt and freshly ground black pepper (or fleur de sel and Pierre Poivre); 2 Tbsp balsamic vinegar; 2 tsp honey

“Confit” comes from the French word confire, meaning “to preserve.” Slow-cooking garlic in oil creates a rich yet mellow flavor. For this recipe, you’ll need to first prepare the garlic confit with lemon and thyme, and then add the chicken to cook in the confit.

Garlic 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. ~ Kim Kushner

Garlic Confit Chicken with Lemon and Thyme

Author: Adapted fromThe Modern Table: Kosher Recipes for Everyday Gatherings by Kim Kushner
Category: Main Course

Ingredients

20 cloves garlic, peeled
1 lemon, very thinly sliced and pips removed (or preserved lemon slices)
5–6 sprigs thyme
1/2 cup extra-virgin olive oil
1 (3-lb) whole chicken, cut into 8 pieces, skin on and bone in, trimmed of excess skin and fat
Kosher salt and freshly ground black pepper (or fleur de sel and Pierre Poivre)
2 Tbsp balsamic vinegar
2 tsp honey

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.