Name: Chicken Confit Recipe
Prep time: PT-489271H18M28S
Cook time: PT-489271H18M28S
Total time: PT-489271H18M28S
Cuisine: French
Ingredients: 2 pounds whole chicken legs, or bone-in, skin-on drumsticks or thighs; Kosher salt and black pepper, to taste; 1 bunch small, thin carrots, preferably with their green tops; About 10-12 garlic cloves, skins removed, 2 cloves sliced; 1 lemon, thinly sliced, seeds removed; 1 lemon, seeded (to be used in the oil, not for slicing); 2 medium shallots, sliced; 1 bunch thyme; ½ bunch oregano, plus more leaves for garnish; 1 cup olive oil

If you’ve never tried making chicken confit at home, you’re in for a treat. This Chicken Confit Recipe transforms simple chicken legs into melt-in-your-mouth, crispy-skinned delights that taste like they’ve been slow-roasted by a French chef. I absolutely love how this recipe balances rich, tender meat with fresh herbs and garlic, all gently cooked in olive oil. Stick with me—I’ll walk you through the entire process so you can master this fan-freaking-tastic dish right in your own kitchen.

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Why You’ll Love This Recipe

Impressively Tender Chicken: Slow cooking in olive oil breaks down the meat for an incredibly soft texture.
Crispy Skin Every Time: Finishing the chicken with a quick sear or broil gives you that perfect golden crunch.
Easy Prep with Simple Ingredients: Just chicken, herbs, garlic, lemon, and olive oil—you probably have everything already.
Make Ahead Friendly: Preparing it a day in advance means the flavors deepen beautifully, making weeknight dinners stress-free.

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

Each ingredient in this chicken confit recipe plays a key role in layering flavors and creating that silky texture. I always recommend using the freshest herbs you can find and good-quality olive oil—it really makes a difference in the final dish.

Chicken legs or bone-in, skin-on drumsticks/thighs: I prefer thighs because they stay juicy longer.
Kosher salt and black pepper: Seasoning well is critical for flavor infusion during the curing and cooking process.
Small, thin carrots (with green tops): The carrots add a subtle sweetness and color to the dish.
Garlic cloves: Using both whole and sliced cloves builds deep garlicky notes without overpowering.
Lemon slices and seeded lemon: The fresh lemon adds brightness; be sure to remove seeds to avoid bitterness.
Shallots: Sliced shallots lend a gentle onion sweetness and aroma.
Thyme: Fresh thyme is classic—don’t skip it!
Oregano (plus extra leaves for garnish): Adds earthiness and a hint of Mediterranean flair.
Olive oil: This is the key cooking medium and flavor carrier; choose extra virgin if possible.

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

I love that this Chicken Confit Recipe is super flexible, so you can swap flavors or adjust to your dietary needs. I often tweak it depending on the season or what herbs I have on hand—personalizing it makes the dish feel more like yours.

Herb Variation: Sometimes I like adding rosemary or sage for a woodsy depth, especially in cooler months.
Spicy Kick: Adding a few whole dried chili peppers infuses a gentle heat without overwhelming the citrus and garlic flavors.
Using Duck or Turkey: I’ve tried this slow-cooking method on duck legs too—same tenderness, just richer flavor.
Dairy-Free and Paleo Friendly: Because this recipe uses olive oil instead of butter, it fits well into many dietary lifestyles.

How to Make Chicken Confit Recipe

Step 1: Season and Cure Your Chicken

First, pat your chicken legs dry with paper towels—this helps the salt stick and the skin crisp later. Sprinkle kosher salt and black pepper generously all over each piece, then cover and refrigerate for at least 12 hours or overnight. This step is my secret to building flavor and ensuring a juicy finish, as it acts like a dry brine.

Step 2: Prepare the Aromatics and Oil Bath

While the chicken cures, gather your garlic, shallots, thyme, oregano, lemon slices, and carrots. In a heavy, oven-safe pot or Dutch oven, layer these veggies and herbs along with the sliced garlic and lemon. Pour in the olive oil—you want enough to barely cover the chicken during cooking, about 1 cup. I’ve found that this gentle bath slowly infuses those ingredients into the meat in the most delicious way.

Step 3: Slow Cook the Chicken Low and Slow

Drain and rinse the curing salt off the chicken, pat dry again, and nestle each piece into the oil and herbs. The oil should cover the chicken. Place the pot in a preheated oven at around 225°F (107°C) for about 1 hour and 5 minutes. I like to check around the hour mark—the chicken should be super tender but not falling apart.

Step 4: Crisp the Skin

Once cooked, carefully remove the chicken from the oil and place it skin-side down on a heated skillet or under the broiler for a few minutes. This is where the magic happens—the skin crisps up beautifully, while the inside remains tender and juicy. I like to save the infused oil for roasting veggies; it’s liquid gold.

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Pro Tips for Making Chicken Confit Recipe

Dry Brine for Better Flavor: Don’t skip that overnight salt cure—it seasons the meat evenly and helps retain juices.
Use a Thermometer: I rely on an instant-read thermometer to ensure the chicken reaches 165°F internally but stays moist.
Gently Reheat in Oil: When serving leftovers, warming them in a bit of the confit oil keeps the chicken moist and crisp.
Save That Oil: The flavored oil can be reused for roasting veggies or making salad dressings—waste not!

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 usually scatter fresh oregano leaves and a squeeze of lemon juice right before serving to brighten up the rich flavors. Sometimes, a sprinkle of flaky sea salt on the crispy skin just before plating takes it over the top.

Side Dishes

My go-to sides here are roasted or mashed potatoes (using the leftover confit oil, of course), sautéed green beans, or a salad with a tangy vinaigrette. The richness of the chicken loves a fresh, acidic contrast.

Creative Ways to Present

For special occasions, I like plating the chicken on a bed of herbed lentils or alongside roasted root vegetables. Adding a drizzle of the confit oil over everything ties the dish together beautifully and looks impressively rustic.

Make Ahead and Storage

Storing Leftovers

I store leftover chicken in an airtight container in the refrigerator, submerged in some of the confit oil to keep it moist. This method keeps the chicken flavorful and tender for up to 3 days.

Freezing

I’ve frozen portions of the chicken confit before, wrapped tightly and stored with a little oil. It defrosts well overnight in the fridge and reheats without losing texture, though I always recommend crisping the skin again after thawing.

Reheating

To reheat, I gently warm the chicken in a skillet with a splash of the confit oil over low heat to prevent drying out. Then, a quick blast under the broiler crisps the skin back up beautifully—no one will guess these leftovers weren’t freshly made.

FAQs

What exactly is chicken confit?

Chicken confit is a classic French cooking technique where chicken is cured with salt and slow-cooked submerged in fat—traditionally duck fat, but olive oil works wonderfully. The result is ultra-tender meat with irresistibly crispy skin.
Can I use other parts of the chicken?

Absolutely! While chicken legs and thighs are ideal due to their fat content and texture, drumsticks or even bone-in breasts can be used. Just adjust cooking times accordingly to avoid dryness.
Do I have to use olive oil or can I use another fat?

Traditional confit recipes use duck fat for its richness, but olive oil is a fantastic option for a lighter, more Mediterranean flavor. If you want to experiment, you can use a combination of oils or other fats like grapeseed or avocado oil, but keep the flavor profile in mind.
How long can I keep chicken confit in the fridge?

When stored properly submerged in the confit oil in an airtight container, chicken confit will stay good in the refrigerator for up to 3 days. Beyond that, the quality may decline, so freezing is the best option for longer storage.
Is chicken confit difficult to make at home?

Not at all! It might seem fancy because of its French origins, but once you get the hang of this Chicken Confit Recipe, you’ll find it’s straightforward and mostly hands-off. The most important thing is low, gentle cooking and good seasoning.

Final Thoughts

This Chicken Confit Recipe has become one of my all-time favorites for good reason. It’s like a slow hug from the oven—comforting, flavorful, and impressive without being fussy. If you’re craving tender, juicy chicken with beautiful crispy skin and a depth of flavor that’ll make your family go crazy, give this method a try. I honestly think once you taste your own homemade confit, you’ll wonder why you didn’t start making it sooner.