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Honey Glazed Chicken with Garlic Confit

A rectangular baking dish filled with roast chicken, lemon slices, and garlic cloves.

This honey glazed chicken with garlic confit is coated in sweet honey and balsamic vinegar then slowly roasted with lemon slices in garlic confit until tender and juicy. The aromas wafting from your kitchen will have everyone clamoring for dinner.

A rectangular baking dish filled with roast chicken, lemon slices, and garlic cloves.

Adapted from Kim Kushner | The Modern Table | Figure 1 Publishing, 2022

“Confit” comes from the French word confire, meaning “to preserve.” Slow-cooking garlic in oil creates a rich yet mellow flavor. For this recipe, you’ll need to first prepare the garlic confit with lemon and thyme, and then add the chicken to cook in the confit.

Garlic confit can be used as a condiment, so I always keep a jar of it in my refrigerator. Once you have the garlic confit on hand, you can have a delicious meal on the table in a fraction of the time.–Kim Kushner

Honey Glazed Chicken FAQs

What is confit?

As the author explains above, in French, the word “confit” literally means “to preserve.” It’s an age-old tradition in which home cooks and chefs season and slowly cook an ingredient in liquid, like oil or fat. Many things can be confited, the most famous, perhaps is duck.

What type of honey is best for cooking and baking

Wildflower honey is considered to be the best type of honey for cooking and baking due to its antioxidant properties and the layers of flavor it can add to a dish. The honey flavor in this particular dish is not so pronounced that you must seek out a specific honey. Clover, orange blossom, or whatever type you have in your pantry will do nicely here.

How many bone-in chicken breasts are equivalent to the meat of one chicken?

About four large bone-in breasts will equal one whole chicken. You could also substitute all thighs–in which case you would need approximately eight. We don’t recommend using boneless meat for this recipe as the bone-in version will be far more juicy and flavorful.

What should I serve with this roast chicken?

Serve this with something to sop up all those wonderful sweet, tangy, garlicky juices, whether it be fluffy mashed potatoes or crusty bread. A simple salad or some roasted carrots will also do nicely here.

Can I prepare this ahead of time?

The garlic confit can be prepared and stored in the refrigerator for up to 2 weeks before using. The garlic confit and chicken can be assembled in the baking dish for up to 24 hours before baking. Store the dish in the refrigerator and bring it to room temperature before cooking.

Like roast chicken recipes? Try these:

Honey Glazed Chicken with Garlic Confit

A rectangular baking dish filled with roast chicken, lemon slices, and garlic cloves.A rectangular baking dish filled with roast chicken, lemon slices, and garlic cloves.

This simple roast chicken meal is made with chicken pieces that are basted with honey and balsamic vinegar, and then roasted in garlic confit with lemon slices. It’s perfect for entertaining or special occasion meals.

Kim Kushner

Prep 10 mins

Cook 1 hr 40 mins

Total 1 hr 50 mins

For the honey glazed chicken

Make the garlic confit

  • Preheat oven to 325ºF (160°C).

  • In a baking dish large enough to hold the chicken in a single layer, combine the garlic, lemon, and thyme. Pour in the olive oil and bake, uncovered, until the garlic has softened, about 35 minutes. Set aside for 10 minutes to cool slightly.

Make the honey glazed chicken

  • Increase the oven temperature to 375ºF (190°C).

  • Generously season the chicken with salt and pepper. Using your hands, rub the vinegar and honey over the chicken.

  • Using a wooden spoon, move the garlic mixture to the sides of the baking dish to create a space in the center. Add the chicken to the center of the dish and spoon the garlic mixture on top.

  • Cover the baking dish with an ovenproof lid or aluminum foil. Bake for 40 minutes. Uncover the dish and bake until the chicken is cooked through to an internal temperature of 165°F (74°C), 10 to 20 minutes more.

  • Discard thyme and serve.

Serving: 1servingCalories: 536kcal (27%)Carbohydrates: 15g (5%)Protein: 22g (44%)Fat: 44g (68%)Saturated Fat: 8g (50%)Polyunsaturated Fat: 6gMonounsaturated Fat: 27gTrans Fat: 0.1gCholesterol: 82mg (27%)Sodium: 84mg (4%)Potassium: 315mg (9%)Fiber: 1g (4%)Sugar: 9g (10%)Vitamin A: 216IU (4%)Vitamin C: 16mg (19%)Calcium: 53mg (5%)Iron: 2mg (11%)

Recipe Testers’ Reviews

Originally published September 14, 2022

Recipe © 2022 Kim Kushner. Photo © 2022 Kate Sears. All rights reserved. All materials used with permission.

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