Name: Chicken-Leg Confit With Potatoes and Escarole
Ingredients: 2 chicken legs (thigh and drumstick); Kosher salt, freshly ground pepper; 2 large shallots, unpeeled, quartered; 1 head of garlic, unpeeled, halved crosswise; 8 sprigs thyme, divided; 1 1/2 cups olive oil; 10 ounces fingerling potatoes; 1 small head of escarole, leaves torn into bite-size pieces; 1 tablespoon finely grated lemon zest; 2 tablespoons fresh lemon juice

Photo of confit chicken leg recipe on two plates at a set table.

Photo by Gentl & Hyers

Save the extra chicken-infused olive oil for all your roasted vegetable needs or to make this dish a second time.

Recipe notes

See Related Recipes and Cooking Tips

59 Date Night Recipes for a Romantic Night In
Candlelight dinner ideas that don’t involve making a reservation? Priceless.
Our 37 Favorite Ways to Make Chicken Legs and Drumsticks for Dinner
Fact: they're juicer and cheaper than chicken breasts.
Epi's 25 Most Popular Recipes of 2015
How many did you cook?

Charred Vegetable Ragù

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!

Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic

Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.