Chicken with Caramelized Garlic Confit

In London, Sarit Packer and Itamar Srulovich, chef-owners of the Honey & Co. restaurants and award-winning cookbook authors, taught us a simple chicken dish that gets robustly savory—but not overwhelming—flavor from three heads’ worth of garlic confit mashed with oil and parsley. The garlic-slathered chicken thighs were browned in a skillet and finished in the oven, turning the flavors sweet, nutty and caramelized. The first step is to make the garlic confit. It requires a low oven and about 1½ hours but this is hands-off time. You’ll use all of the garlic on the chicken but you’ll have some extra infused oil that can be saved for salad dressings or for drizzling onto soups or pasta. A 12-inch well-seasoned cast-iron or nonstick skillet is essential here. If the chicken is browned in a conventional skillet, the garlic mixture will stick and scorch. Serve with warm flatbread or a crusty loaf, plus a light, leafy salad.