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Chicken Confit

Video Title: How to make: Chicken Confit
Video Duration: 0:36
Confit is the act of preserving or slow-cooking meat in fat. Our version uses olive oil for an extremely juicy chicken and a nice crispy skin.
Serves: 4



2 tbsp kosher salt
2 tbsp fresh thyme leaves
1 tbsp cracked pepper
1 tbsp grated lemon zest
4 chicken legs (1 1/4 lb/600 g)
4 cups olive oil (approx.)


¼ cup lemon juice
2 tbsp grainy mustard
¼ tsp each salt and pepper
6 cups assorted bitter lettuces (such as radicchio, endive, escarole, frisée and baby dandelion leaves)

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Toss together salt, thyme, pepper and lemon zest; sprinkle all over chicken legs in bowl. Cover and refrigerate overnight or up to 24 hours.

  2. Preheat oven to 300°F (150°C). Arrange chicken in large Dutch oven in single layer. Pour oil over top, adding enough oil to submerge chicken completely. Cover and bake for 2 to 2 ½ hours or until chicken is very tender but not falling off the bone. Let stand in oil for 30 minutes. Carefully transfer to foil-lined baking pan fitted with metal rack. Broil on centre rack for about 10 minutes or until skin is crisp. Let stand for 5 minutes.

  3. Meanwhile, pour oil through fine-mesh sieve; discard solids. Whisk together ⅓ cup (75 mL) oil, lemon juice, mustard, salt and pepper; toss with bitter lettuces (reserve remaining oil for another use). Serve with chicken.

Helpful Tip

Tip: Chicken can be poached and removed from oil up to 2 days in advance, then covered and refrigerated. Bring to room temperature before broiling.

Nutrition Info

Per 1 chicken leg serving Amount
Protein19 g
Fat38 g
Saturated Fat6 g
Carbohydrate4 g
Fibre2 g
Sugar1 g
Cholesterol90 mg
Sodium720 mg
Per 1 chicken leg serving % Daily Value
Vitamin A15
Vitamin C20
Vitamin B620
Vitamin B1210