If you’re looking to elevate your weeknight dinners or impress guests with something truly spectacular, then I’m excited to share this Chicken Confit Recipe that I absolutely love. It’s not just any roasted chicken — we’re talking about chicken that’s insanely tender, perfectly juicy, and with skin so crispy it crackles at first bite. Trust me, once you try this, you’ll wonder why you haven’t made chicken confit before.

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Why You’ll Love This Recipe

Unmatched Tenderness: Slow cooking the chicken in olive oil makes it melt-in-your-mouth tender every single time.
Crispy Skin Magic: You’ll get gloriously crispy skin that locks in all those rich flavors without drying out the meat.
Flavor Bomb: The combination of lemon, garlic, thyme, and oregano infuses the chicken with bright, earthy notes that balance beautifully.
Make-Ahead Friendly: You can prepare this ahead and enjoy leftovers that taste even better the next day.

On a white plate with a brown rim set on a white marbled surface, there is a meal with several items. In the center left, a roasted chicken leg shows a golden-brown skin with visible herbs and small pieces of cooked onion on top. Above it, there is a small pile of browned chickpeas mixed with some white cheese chunks and browned small bits. To the upper right, a chopped green vegetable mix has a soft texture and light sauce. Below the chicken, sautéed dark green leafy vegetables glisten with a creamy sauce. On the lower left, a browned, creamy baked cauliflower dish sits with a golden crust on top. To the right edge of the plate, there is a single roasted parsnip piece, browned on the color and showing a soft texture. A woman's hand is holding a fork on the left edge of the image with part of a glass visible above. The photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

For this Chicken Confit Recipe, I like to keep things straightforward but flavorful. The ingredients work together so well because the herbs and lemon brighten the rich, slow-cooked chicken while the olive oil keeps everything moist and silky. Here’s what you’ll want to gather:

Chicken legs (bone-in, skin-on): Choose good-quality pieces — dark meat works best here for tenderness and flavor.
Kosher salt and black pepper: Simple seasoning to highlight the chicken’s natural taste.
Small thin carrots (with greens if possible): Adds a subtle sweetness and a lovely texture contrast.
Garlic cloves: Whole and sliced, for layering in flavor without overpowering.
Lemon (thinly sliced): Brightens up the dish with a fresh zing; removing seeds is key for smooth bitterness.
Seated lemon: Used carefully so the oil doesn’t get bitter — I learned that trick the hard way!
Shallots (thinly sliced): Adds mild onion sweetness that complements the herbs.
Fresh thyme and oregano: Classic herbs that infuse the oil and chicken with amazing aroma.
Olive oil: This is your cooking medium — pick a good quality, mild-flavored olive oil.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I enjoy most about this Chicken Confit Recipe is how easy it is to tweak based on what you like or have on hand. I encourage you to experiment a bit — it’s a forgiving recipe that really adapts well.

Lemon & Herb Upgrade: Sometimes I swap oregano for rosemary or add bay leaves to deepen the herbal profile, which adds a lovely complexity.
Spicy Kick: Adding a pinch of red pepper flakes or a few whole peppercorns can give this a nice subtle heat, perfect for those who like a little zing.
Garlic Lovers’ Version: More garlic cloves make the flavor bolder—just be prepared for a stronger aroma in your kitchen!
Vegetarian Swap: If you’re after a plant-based version, you can use the same process with hearty mushrooms or eggplant, although the rich fat content of olive oil isn’t quite the same effect.

How to Make Chicken Confit Recipe

Step 1: Salt and Season the Chicken

First things first: generously season your chicken legs with kosher salt and freshly cracked black pepper. I like to do this the day before I plan to cook, letting the chicken rest uncovered in the fridge overnight. This dry brine really helps the skin crisp up later, and the salt permeates the meat for unmatched juiciness.

Step 2: Prepare the Aromatics and Oil

In a large oven-safe dish, lay down a bed of sliced shallots, peeled garlic cloves, lemon slices, thyme, and oregano. Pour in the olive oil and stir gently to combine the flavors. You’ll want enough oil so the chicken is mostly submerged during cooking — usually about a cup or so.

Step 3: Slow Cook the Chicken

Place the seasoned chicken on top of the aromatics and submerge as much as you can with olive oil. Then cover the dish tightly and bake low and slow at about 275°F (135°C) for roughly an hour to an hour and five minutes. This slow olive oil bath gently poaches the chicken until it’s tender and juicy beyond belief.

Step 4: Crisp the Skin

After the slow cook, carefully remove the chicken pieces from the oil and place them skin-side up on a baking sheet. Turn the oven to broil, and pop the chicken under the broiler for 3-5 minutes until the skin turns crispy and golden brown. Watch closely here—you want crackly skin, not burnt bits!

Step 5: Serve with Roasted Carrots and Garnish

While the chicken finishes crisping, roast the small carrots tossed with a drizzle of olive oil and some salt until tender and slightly caramelized. Plate alongside the rich confit chicken and garnish with fresh oregano leaves for a herbaceous pop that brightens every bite.

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Pro Tips for Making Chicken Confit Recipe

Don’t Rush the Salt: Letting the chicken sit salted overnight draws out moisture to create the crispiest skin and more deeply seasoned meat.
Temperature Control Is Key: Keep your oven low and slow—too hot and the chicken dries out; too low and it won’t cook through evenly.
Use Fresh Herbs: Fresh thyme and oregano really make the oil fragrant and flavorful, which is the magic behind the confit style.
Broil Carefully: Keep a close eye when crisping the skin under the broiler to avoid burning—those last few minutes make all the difference.

How to Serve Chicken Confit Recipe

A round white pan filled with cooked chicken pieces layered with browned onion slices and garlic cloves, all in a light brown sauce, sits in the center of a table. To the left, there is a shallow clear dish with a golden-brown layered casserole topped with melted cheese. Below it is a white bowl holding cooked chickpeas with crumbled white cheese on top. On the right, a white bowl contains dark green cooked greens with a spoon inside. Further right is a clear dish with roasted orange sweet potato slices. The table has patterned placemats and napkins with green Christmas tree designs, and white plates are set around the table on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always sprinkle fresh oregano leaves on top before serving, and sometimes a few lemon zest curls. It adds a little visual pop and a burst of bright herb flavor that contrasts the rich chicken beautifully. Plus, roasted garlic cloves left in the dish make a sweet and mellow garnish that you can spread on crusty bread.

Side Dishes

My go-to sides with this chicken confit are those roasted carrots (from the recipe) and a simple green salad with a lemon vinaigrette to balance the richness. Mashed potatoes or creamy polenta also pair incredibly well—perfect for soaking up that luscious olive oil and juices.

Creative Ways to Present

For special occasions, I like to plate the chicken on rustic wooden boards with a scattering of fresh herbs and lemon wedges. Adding a drizzle of the infused olive oil over the top right before serving keeps everything shiny and irresistible. This recipe also makes fantastic leftovers stacked into sandwiches with a smear of Dijon mustard and pickles.

Make Ahead and Storage

Storing Leftovers

After cooling, I like to store leftover chicken confit submerged in the cooking oil in an airtight container in the fridge. This keeps the meat moist and lets the flavors deepen overnight. When I do this, the chicken often tastes even better the next day.

Freezing

If you want to freeze, I recommend removing the chicken from the oil first to avoid texture changes during freezing. Wrap the chicken pieces tightly in plastic wrap and foil, then freeze for up to 2 months. The oil itself can be reused for future cooking (just strain it first).

Reheating

The best way I’ve found to reheat this chicken is in a warm oven at 300°F (150°C) for about 15-20 minutes to bring it back up to temperature without drying it out. To restore crispiness, finish with a quick 2-minute broil. This method keeps the meat juicy and the skin delightfully crackly.

FAQs

What exactly is chicken confit?

Chicken confit is a traditional French cooking method where chicken is slowly cooked in fat—in this case, olive oil—at a low temperature until tender and flavorful, then crisped before serving. This method results in incredibly moist meat and crispy skin.
Can I use chicken breasts instead of legs for this recipe?

Chicken legs or thighs are preferred because their higher fat content stays juicy during slow cooking. Chicken breasts can dry out with this method, so if you want to use breasts, shorten cooking time and watch carefully. For best results, stick to dark meat.
How long can I store the leftovers?

If stored properly submerged in the cooking oil in the fridge, leftovers can keep up to 4-5 days. Beyond that, the flavor and texture can decline, so I recommend consuming within that window for peak enjoyment.
Is there a difference between confit and simply roasting chicken?

Yes! Confit involves slow cooking in fat at low temperatures, which poaches the meat gently, making it extra tender and moist. Roasting typically uses higher heat without much fat immersion, resulting in a different texture and flavor profile.

Final Thoughts

This Chicken Confit Recipe has been a game-changer in my kitchen — it’s an impressive dish that’s easier to master than it looks, and it never fails to wow my family and friends. I love the luxurious texture and flavor that just can’t be beaten by regular roasting. If you’re a fan of crispy skin and juicy chicken that practically falls off the bone, you’ve got to try making confit yourself. Take your time with the slow cooking, cherish the aroma as it fills your kitchen, and get ready for a plate full of pure comfort and delight. Happy cooking, friend!