Juicy Garlic-Confit Roasted Chicken Thighs
Golden, fall-off-the-bone chicken thighs roasted low and slow with confit garlic and Provence herbs until the skin is irresistibly crispy and the meat stays perfectly moist inside. A simple French-inspired technique — scoring the flesh and soaking it in herbed broth — that makes every bite incredibly flavorful. A guaranteed crowd-pleaser for weeknight dinners or relaxed Sunday gatherings.
🛒 Ingredients
5 servings
- 1 kg (2.2 lbs) bone-in chicken thighs and drumsticks
- 2 whole garlic heads
- 250 ml (1 cup) chicken broth
- 1 tablespoon Dijon mustard
- 2 teaspoons dried Provence herbs
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
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Directions
- 1
Preheat oven to 200 °C (400 °F). In a bowl, whisk together warm chicken broth, Dijon mustard, Provence herbs, salt, and pepper.
- 2
Cut one garlic head in half horizontally. Peel and crush the cloves from the second head and stir them into the broth mixture.
- 3
Score the chicken pieces with a knife and coat each piece thoroughly with the marinade, pressing it into the cuts so the flavor penetrates the meat.
- 4
Grease a baking dish with olive oil. Arrange chicken skin-side up, pour remaining marinade over the top, and nestle the halved garlic head and herb sprigs around the pieces.
- 5
Drizzle with more olive oil and roast for 50–60 minutes, basting with pan juices halfway through, until the skin is deep golden and juices run clear.
- 6
Rest for 5 minutes before serving alongside roasted vegetables, crusty bread, or creamy mashed potatoes.
💡 Chef's Tip
For extra-crispy skin, switch to the broiler for the last 5 minutes. The roasted garlic cloves can be squeezed out and spread on toasted bread — a fantastic side condiment.
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Same category — Poultry
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