This recipe was inspired by a garlic confit made by @spinachnspice – you can absolutely enjoy the garlic as a dip, it’s fabulous! It also happens to be kosher for Passover!
Ingredients:
1 1/4 cup extra virgin olive oil
2 cups peeled garlic cloves
A few springs fresh rosemary
1/2 tsp salt
Freshly ground pepper
1/2 tsp paprika
6 bone-in chicken breasts
Directions:
Part 1 – make your confit:
Preheat oven to 350°F.
In a pie dish (or dish of similar size), spread garlic, top with oil, some fresh rosemary sprigs, salt and pepper. The oil should just cover the garlic.
Bake for 1 hour. Allow to cool and blend using an immersion blender. .
Part 2 – make the chicken:
Preheat oven to 375°F convection.
Separate half the garlic mixture and spread all over chicken, including under the skin. Sprinkle on paprika and more fresh rosemary. Roast uncovered for 45-60 minutes (I always check with meat thermometer). .
The leftover garlic mixture used as a dip for the chicken. It can also be stored in the fridge and used as a fabulous dip. The excess oil can be used for cooking.
Erin Eats 