The melty-goodness of a duck-fat confit without the headache of sourcing duck fat. This recipe delivers chicken with a crispy skin that melts off the bone. Gaining richness and depth of flavor over many hours under gentle heat, this recipe pairs elegantly with a fresh and balanced Cabernet Sauvignon.
Most importantly: be sure to read through the directions to ensure you account for the timing!
Serves 4
Ingredients
- 4 chicken quarters (preferably leg & thigh attached), skin on
- 1 tbsp salt
- Zest from 1 lemon
- 1 tsp fresh oregano, minced
- 1 tsp fresh rosemary, minced
- Freshly cracked black pepper
Directions
- Combine the salt, pepper, herbs and lemon zest in a bowl and mix until well combined. Season the chicken generously on both sides. Place on a rack-lined sheet pan and cover. Allow to rest for 6 hours or overnight.
- Preheat your oven to 210 F °.
- Drizzle olive oil over the chicken and place in the oven uncovered to cook for roughly 8 hours until the flesh underneath is fork-tender.
- Bring the oven up to 425 F
° and roast until golden and crispy, roughly 15 minutes. Serve with lemony yogurt sauce, chimi churi sauce, or whatever acidic sauce peks your fancy.