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Roast Chicken with Confit Vegetables and Lemons

Roast Chicken with Confit Vegetables and Lemons

By OcadoLifePublished on 11 January 2024Looking for a simple and delicious new way to enjoy chicken and veg? Chef and food writer Esther Clark has the answer with her Med-style Roast Chicken with Confit Vegetables and Lemons. ‘Confit’ is a cooking method in which meat, fish or veg is gently cooked in a layer of oil at a low temperature, with the oil then used to store the cooked food. Extra-virgin olive oil works best because of its rich flavour, bringing fruity, herbal notes to the dish. There’s very little prep, then you can sit back and relax while your oven does the work. Looking for more chicken recipes? Look no further.
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Time and servings

2 hrs 30 minsTotal time
Serves 4615 kcal/serving
20 minsPrep time
2 hrs 10 minsCooking time

Ingredients

  • 4 romano peppers, halved
  • 1 (390g) tin artichokes, drained and halved
  • 1 large garlic bulb, cloves separated and peeled
  • 2 lemons, 1 sliced, 1 for squeezing
  • 300ml extra-virgin olive oil
  • 25g oregano
  • 2 rosemary sprigs
  • 1 tsp sea salt
  • ½ tsp chilli flakes
  • 1 tsp coriander seeds, crushed
  • 1 tbsp fennel seeds, crushed
  • 4 chicken legs
  • 250g quick-cook polenta
  • 70g parmesan, grated
  • 25g basil, leaves picked

Method

  • Step 1

    Preheat the oven to 150°C/ 130°C fan/gas 2. Line a large roasting tin with baking paper.

  • Step 2

    Toss the peppers, artichokes, garlic and sliced lemon in the tin. Add the oil, oregano, rosemary, sea salt, chilli flakes and coriander and fennel seeds; toss to combine. Cover with a layer of baking paper, then cover the tin tightly with foil. Bake for 1½ hrs, then leave to cool to room temperature. Turn the oven up to 200°C/180°C fan/gas 6.

  • Step 3

    Heat a drizzle of the oil from the tin in a non-stick frying pan. Add the chicken; fry skin-side down for 7 mins or until golden. Put in a clean roasting tin; roast for 30 mins.

  • Step 4

    Meanwhile, cook the polenta as per pack instructions. Stir through 2 tbsp of the confit olive oil and the grated parmesan; season.

  • Step 5

    Discard the herbs and lemon from the confit veg and drain most of the oil (you can store it in a jar and use in dressings or drizzle on bruschetta – or make a double batch of peppers and store in the oil). Serve the chicken with the confit veg and polenta, with a scattering of basil and a squeeze of lemon juice.