Crispy Chicken Confit

Crispy Chicken Confit

Nov 26, 2021Ben Slater
Cooking with Lupi Extra Virgin Olive Oil helps your meat stay moist and full of flavour. Try this twist on an old favourite Chicken Confit with super crispy skin.

PRE TIME 6 1/2 hours (or more)
SERVINGS 4 people


  • 4 Chicken Marylands
  • 12 Green Peppercorns
  • 2-3 Bay Leaves
  • 1 Tbsp dried Thyme
  • 2 Tbsp Salt 1 bulb Garlic, cloves removed and peeled
  • 4 cups Lupi Extra Virgin Olive Oil


      1. Dry the chicken pieces. In a mortar and pestle, crush the peppercorns, bay leaves, thyme, garlic and salt together to form a paste. Rub into the chicken pieces and leave to marinate for at least 4 hours or overnight.
      2. Preheat oven to 140ºC or use a slow cooker on auto. Wash the chicken pieces, dry and place into the dish. Heat the oil to a simmer. Cover the chicken with the oil and roast for 2 hours in the oven or cook in the slow cooker for 6-8 hours. Once the chicken has finished cooking, heat the oven to 200ºC and on an oven tray, cook the chicken for 15-20 minutes until the skin is crispy.

        Serve with your favourite selection of winter vegetables.

      More articles