Name: Chicken-Leg Confit with Potatoes and Escarole
Yield: 2 Servings
Ingredients: 2 chicken legs (thigh and drumstick); Kosher salt, freshly ground pepper; 2 large shallots, unpeeled, quartered; 1 head of garlic, unpeeled, halved crosswise; 8 sprigs thyme, divided; 1½ cups olive oil; 10 ounces fingerling potatoes; 1 small head of escarole, leaves torn into bite-size pieces; 1 tablespoon finely grated lemon zest; 2 tablespoons fresh lemon juice

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Gentl & Hyers

Save the extra chicken-infused olive oil for all your roasted vegetable needs or to make this dish a second time.

Recipe notes