Garlic Confit Chicken
Crispy, golden chicken quarters roasted right on top of a bed of garlic cloves, white wine, broth and fresh herbs. The garlic turns soft and sweet, and the pan juices become a garlicky sauce to spoon over rice.
Servings: 4
Equipment
- Half sheet pan
Ingredients
- 3 to 4 chicken leg quarters or bone-in, skin-on thighs and drumsticks
- 1/2 cup garlic cloves peeled
- 1 cup chicken broth or bone broth
- 1/3 cup dry white wine
- 1 teaspoon salt for the broth mixture
- 3 to 4 sprigs fresh thyme
- 3 to 4 sprigs fresh rosemary or sage
- 2 tablespoons olive oil
- 3 teaspoons salt for seasoning the chicken
- 3 teaspoons black pepper
- garlic powder for seasoning the chicken
- cowboy butter cut into pieces, or cowboy butter seasoning (optional)
Instructions
- Preheat: Heat the oven to 400°F.
- Build the garlic bed: Scatter the garlic cloves and herb sprigs over a half sheet pan. Pour in the broth and white wine, stir in 1 teaspoon of salt, drizzle with the olive oil, and gently press everything into an even layer so the garlic is covered in liquid. If you like, tuck a few pieces of cowboy butter (or a sprinkle of cowboy butter seasoning) around the garlic.
- Season the chicken: Pat the chicken skin completely dry with paper towels. Season generously all over with the salt, pepper and garlic powder.
- Add the chicken: Set the chicken skin side up directly on top of the garlic. The sides can touch the liquid, but the tops should sit above it. If the chicken is submerged, there is too much liquid, so pour a little off.
- Roast: Roast for 40 to 45 minutes.
- Crisp the skin: Raise the oven to 450°F (or switch to low broil) for the last 10 minutes, watching closely so the garlic and skin turn golden brown without burning. The chicken is done when the thickest part reaches at least 165°F.
- Serve: Serve the chicken over rice and spoon the soft garlic and pan sauce over the top.
Notes
- Watch the liquid level: You want just enough broth and wine to cover the garlic. Too much liquid steams the chicken instead of letting the skin crisp.
- Dry skin = crispy skin: Pat the chicken very dry before seasoning, or the skin will stay soft.
- Use what you have: Bone-in, skin-on thighs and drumsticks work in place of leg quarters. Sage works in place of rosemary or thyme.
- No wine? Replace it with more chicken broth.
- Leftover garlic: Mash any leftover cloves into butter or spread them on warm bread.