Garlic Confit Roasted Chicken with Potatoes

A comforting, flavor-packed chicken dish that uses slow-roasted garlic confit for rich, deep flavor. The chicken is nestled over a bed of lemony potatoes that soak up all the delicious drippings.

Prep Time10

Cook Time1 43

Marinating Time30

Total Time2 23

Course: Main Course

Cuisine: American, French

Diet: Gluten Free

Keyword: one pan chicken and potatoes, roasted chicken with potatoes

Method: Oven

Servings: servings

Ingredients

Garlic Confit:

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

Chicken & Potatoes:

3-4 lbs bone-in skin-on chicken pieces (thighs, drumsticks, or a mix)
4-6 Yukon gold potatoes scrubbed and thinly sliced
Salt and Pepper

Wet Rub:

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 sub with regular thyme
1 teaspoon paprika more for sprinkle before cooking
1 teaspoon salt and pepper more to taste

Instructions

Make the Garlic Confit:

Preheat the oven to 250°F. Add the peeled garlic cloves to a small baking dish and cover with olive oil. Sprinkle with a pinch of salt. Bake for 1 hour, or until the garlic is soft and golden. Let cool.

Prepare the Wet Rub:

In a bowl (or use the confit dish), mash the confit garlic with a fork. Mix with olive oil, lemon, zest, parsley, thyme, paprika, salt, and pepper to create a paste.

Prep the Dish:

In a large braising pan, place the thinly sliced potatoes in an even layer on the bottom. Sprinkle with salt and pepper. Pat the chicken dry and place on top of the potatoes. Season the chicken generously with salt and pepper. Rub the garlic mixture all over the chicken and onto the potatoes until well coated. Let sit for 30 minutes or up to 1 hour. Top with extra paprika before baking.

Assemble the Dish:

Preheat the oven to 400°F. If needed, transfer the potatoes and chicken to a large baking dish or roasting pan, layering the potatoes evenly on the bottom with the seasoned chicken on top.

Bake:

Cover the dish with foil or a braising lid and bake for 30 minutes. Remove the foil, baste the chicken with pan juices, and continue baking uncovered for another 30–40 minutes, basting every 10 minutes, until the chicken is cooked through to 165°F and golden.

Finish Under the Broiler:

Spoon pan juices over the chicken, then broil on high for 2–3 minutes until the skin is crispy and browned.

Serve and Enjoy:

Serve warm with a spoonful of pan juices and crispy potatoes on the side.

Notes

Storage: Transfer leftovers to an airtight container, and store them in the fridge for 3-4 days. To serve, warm the chicken and potatoes covered in the oven at 350°F for 15-20 minutes or just until warmed through. Broil uncovered for the last few minutes to re-crisp the skin.

Nutrition