Syrian Confit Chicken with Roasted Tomatoes
A flavorful Syrian-inspired dish featuring confit chicken, roasted tomatoes, and aromatic herbs.
Ingredients
- ●1 1/2 pounds Chicken thighsBone-in and skin-on for juicy flavor
- ●1/4 cup ConfitHomemade or store-bought
- ●2 sprigs Fresh rosemaryChopped
- ●2 sprigs Fresh thymeChopped
- ●2 tablespoons Olive oilExtra-virgin
- ●2 large TomatoesHalved
- ●2 cloves GarlicMinced
- ●to taste Salt
- ●to taste Pepper
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Rinse the chicken and pat it dry with paper towels.
- 3
Season the chicken with salt and pepper.
- 4
In a small bowl, mix together confit, rosemary, and thyme.
- 5
Rub the confit mixture all over the chicken, making sure to get some under the skin as well.
- 6
Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken until browned on both sides, about 5-7 minutes.
- 7
Transfer the skillet to the preheated oven and roast the chicken for 25-30 minutes, or until it reaches an internal temperature of 165°F (74°C).
- 8
While the chicken is cooking, toss the tomatoes with olive oil, garlic, salt, and pepper on a baking sheet. Roast in the oven for 20-25 minutes, or until the tomatoes are tender and lightly caramelized.
- 9
Once the chicken is cooked, let it rest for a few minutes before slicing it thinly.
- 10
Serve the sliced chicken with roasted tomatoes and a sprinkle of fresh herbs.