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Roasted Chicken with Garlic Confit Recipe

Roasted Chicken with Garlic Confit Recipe

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Ingredients:

Serving

12 garlic cloves (about 1 head), lightly smashed and peeled
3 fresh thyme sprigs
3/4 cup plus 1 tbsp olive oil
1 (3-lb) chicken, quartered
1 tbsp unsalted butter, softened
2 tsp salt
1/2 tsp black pepper

Directions:

Put oven rack in upper third of oven and preheat oven to 500°F.
Cook garlic, thyme, and 3/4 cup oil in a 1- to 1 1/2-quart heavy saucepan over low heat, uncovered, until garlic is very tender but not golden, about 25 minutes.
While garlic is cooking, pat chicken pieces dry and rub all over with butter and remaining tablespoon oil. Sprinkle all over with salt and pepper. Arrange chicken, skin sides up, in a shallow baking pan and roast 20 minutes.
Transfer garlic to a small bowl along with 1 tablespoon garlic oil and mash with a fork. Spread mashed garlic over skin of roasted chicken, then return chicken to oven and roast until just cooked through and skin is crisp, about 5 minutes.
Cooks' notes: ·Garlic cloves can be cooked 1 week ahead and kept in oil, covered and chilled. ·Leftover garlic oil keeps, covered and chilled, 1 week.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	312.01 Kcal (1306 kJ)
Calories from fat	211.32 Kcal
		% Daily Value*
Total Fat	23.48g	36%
Cholesterol	109.67mg	37%
Sodium	1244.08mg	52%
Potassium	255.28mg	5%
Total Carbs	3.15g	1%
Sugars	0.09g	0%
Dietary Fiber	0.25g	1%
Protein	21.01g	42%
Vitamin C	6.2mg	10%
Iron	1.3mg	7%
Calcium	31.6mg	3%

Amount Per 100 g
Calories	235.11 Kcal (984 kJ)
Calories from fat	159.23 Kcal
		% Daily Value*
Total Fat	17.69g	36%
Cholesterol	82.64mg	37%
Sodium	937.43mg	52%
Potassium	192.36mg	5%
Total Carbs	2.38g	1%
Sugars	0.07g	0%
Dietary Fiber	0.19g	1%
Protein	15.83g	42%
Vitamin C	4.7mg	10%
Iron	1mg	7%
Calcium	23.8mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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