Confit Chicken Legs

21 Oct


  • 4 chicken legs
  • 4 thyme sprigs and thyme leaves
  • 50g sea salt
  • 1 lemon zest
  • 1 lemon cut in squares
  • 2 shallots, split in half
  • 3 semi-crushed garlic cloves
  • 1 tarragon spring
  • 1 l olive oil


Mix the thyme leaves with the salt and lemon zest. Rub over the chicken legs, then chill for 1 hr. Heat oven to 140C/120C fan/gas 1.

Pat the chicken dry with kitchen paper. Place in a small roasting tin with the remaining confit ingredients. Bake in the oven for 2-2 1 / 2 hrs until tender. You can prepare the meal up until this point. It stays fine for days in the oil as long as it’s completely covered in oil.

When you’re ready to finally eat the chicken, get the legs out of the oil and wipe off the worst of the fat. Put the legs in a hot oven and let the skin get brown, nice and crispy and the inside will have reheated by then. Now it’s ready to eat. The meat will just fall off the bone. The skin is crispier than any roast chicken you could think of.

Serve with salad, potatoes of any variety or whatever else you prefer as a side dish to chicken.
P.S. Reserve and strain the oil – this is great for roasting veg or making more confit. Reserve the shallot and garlic.


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