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Meat
Easy
5 Servings
Allergens 
No Allergens specified
1 Hour, 30 Minutes
Diets
We all know and love garlic confit with our challah and other breads. Combining it with baby chicken is next-level delicious, and the perfect dish for Shabbos or Yom Tov, since the chicken stays moist till the meal. I like to set some aside for a grilled chicken salad the next day. Feel free to omit or adjust the dried herbs to suit your preferences.
2.2 pounds (1 kilo) baby chicken (pargiyot)
1/4 cup Gefen Olive Oil
1 tablespoon crushed garlic or 3 cubes Gefen Frozen Garlic
1/2 teaspoon dried parsley or 2 cubes Gefen Frozen Parsley
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
avocado oil spray, for cooking
30 peeled garlic cloves, such as Mr. Dipz
1/2 cup Gefen Olive Oil
1/4 teaspoon dried parsley
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
In a bowl or zip-top bag, combine chicken, oil, garlic, parsley, thyme, rosemary, oregano, salt, and pepper. Marinate at least 20 minutes and up to overnight.
Preheat a grill or grill pan with avocado oil spray until sizzling. Grill chicken until grill marks form, about three to five minutes per side.
Preheat oven to 350 degrees Fahrenheit.
In a ramekin, stir together garlic, oil, parsley, thyme, rosemary, oregano, salt, and pepper.
Cover and bake 45–60 minutes, until garlic is golden. If you like a charred garlic confit, turn the oven to broil, uncover, and broil for two minutes.
Pour confit over chicken and serve.
Photography by Shoshi Sirkis
Food Styling by Anat Lobel
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