Roasted Chicken with Garlic Confit

1. 1

   Put oven rack in upper third of oven and preheat oven to 500F.

2. 2

   Cook garlic, thyme, and 3/4 cup oil in a 1- to 1 1/2-quart heavy saucepan over low heat, uncovered, until garlic is very tender but not golden, about 25 minutes.

3. 3

   While garlic is cooking, pat chicken pieces dry and rub all over with butter and remaining tablespoon oil.

4. 4

   Sprinkle all over with salt and pepper.

5. 5

   Arrange chicken, skin sides up, in a shallow baking pan and roast 20 minutes.

6. 6

   Transfer garlic to a small bowl along with 1 tablespoon garlic oil and mash with a fork.

7. 7

   Spread mashed garlic over skin of roasted chicken, then return chicken to oven and roast until just cooked through and skin is crisp, about 5 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.