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Garlic Confit Roasted Chicken with Potatoes Recipe

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4.2 from 48 reviews

This Garlic Confit Roasted Chicken with Potatoes recipe combines tender, flavorful chicken infused with a rich garlic confit paste and perfectly roasted thinly sliced Yukon gold potatoes. The garlic confit adds a mellow, sweet garlic flavor while the fresh herbs and lemon zest brighten the dish. Slow roasting followed by broiling ensures juicy meat with a crispy, golden skin. Ideal for a comforting, elegant family meal or special occasion.

  • Total Time: 2 hours 23 minutes
  • Yield: 12 servings

Ingredients

For the Garlic Confit

  • 2-3 heads of garlic (cloves peeled)
  • Olive oil (enough to fully submerge the garlic, about 1/2 cup)
  • Pinch of salt

For the Chicken and Potatoes

  • 3-4 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, or a mix)
  • 4-6 large Yukon gold potatoes or 2 pounds yellow potatoes (scrubbed and thinly sliced)
  • Salt and pepper to taste
  • Olive oil from garlic confit
  • 7-10 garlic cloves from the confit
  • Juice and zest of 1 lemon
  • 2-4 tablespoons chopped fresh parsley
  • 1 tablespoon fresh lemon thyme (or substitute regular thyme)
  • 1 teaspoon paprika (plus extra for sprinkling before cooking)
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon cracked black pepper (or to taste)

Instructions

  1. Make the Garlic Confit: Preheat your oven to 250°F. Place the peeled garlic cloves in a small baking dish and cover completely with olive oil. Sprinkle with a pinch of salt. Bake for 1 hour until the garlic is soft and golden. Remove and let cool.
  2. Prepare the Wet Rub: Mash the cooled confit garlic cloves with a fork in a bowl or the same dish. Mix in the garlic-infused olive oil, lemon juice and zest, chopped parsley, fresh lemon thyme, paprika, salt, and cracked black pepper, forming a thick, fragrant paste.
  3. Prep the Dish: In a large braising pan or baking dish, lay the thinly sliced Yukon gold potatoes evenly on the bottom. Sprinkle lightly with salt and pepper. Pat the chicken pieces dry with paper towels and arrange them on top of the potatoes.
  4. Season and Marinate: Generously season the chicken with salt and pepper. Rub the prepared garlic paste all over the chicken pieces and onto the potatoes, ensuring even coating. Let the dish sit for 30 minutes to 1 hour to marinate and absorb flavors. Sprinkle extra paprika over the chicken before roasting.
  5. Bake Covered: Preheat the oven to 400°F. Cover the baking dish with foil or a braising lid. Place in the oven and bake for 30 minutes.
  6. Bake Uncovered and Baste: Remove the foil or lid carefully. Using a spoon, baste the chicken with the pan juices to keep it moist. Continue baking uncovered for an additional 30 to 40 minutes, basting every 10 minutes until the chicken reaches an internal temperature of 165°F and develops a golden color.
  7. Broil for Crispy Skin: Spoon the accumulated pan juices over the chicken again. Switch your oven to broil on high. Broil the chicken for 2 to 3 minutes, watching closely, until the skin crisps up and turns beautifully browned.
  8. Serve and Enjoy: Serve the chicken warm, spooning some pan juices over the pieces. Plate with the roasted potatoes on the side and garnish with flaky salt and a sprinkle of fresh parsley for freshness and color.

Notes

  • Make sure to dry the chicken skin well before applying the garlic rub to achieve crispiness.
  • The garlic confit can be made ahead and stored covered in the fridge for up to a week.
  • Adjust salt and paprika according to your taste preference for seasoning intensity.
  • Yukon gold potatoes hold up well to roasting and have a great buttery flavor, but russets can be substituted for a fluffier texture.
  • For best results, use a meat thermometer to ensure the chicken is safely cooked to 165°F.
  • Author: ELLA
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Halal

Find it online: https://ellarecipe.com/garlic-confit-roasted-chicken-with-potatoes-recipe/