Garlic Cayenne Confit Roasted Chicken

It’s been a wild week so far as I’ve been working on wrapping up last week’s Scratch Session (which was such a success, recap coming soon on the journal!) and then onto next week’s Secret Supper! It’s the first of 2016 and it’ll be our most creative endeavor yet.

More and more I’m realizing how much I really do love what I do, and lately I’ve been overwhelmed in a wonderful way, full of thankfulness at what blogging and photography has opened up for me.

Being a creative is a beautiful thing….if you have an outlet to express it through. For years, I wasn’t sure how to express my creativity. It was a long, tedious journey on discovering that and it’s something I know everyone goes through in one way or another. Anyhow, just some thoughts for the afternoon! If you’re on a journey of creativity yourself, keep at it! It might be a frustrating journey along the way, but it’s all about your growth in the process.

Garlic Cayenne Confit Roasted Chicken || Photography & styling by Christiann Koepke of

Garlic Cayenne Confit Roasted Chicken || Photography & styling by Christiann Koepke of

Garlic Cayenne Confit Roasted Chicken || Photography & styling by Christiann Koepke of

Garlic Cayenne Confit Roasted Chicken || Photography & styling by Christiann Koepke of

So the chicken… might I say, that this is the most delicious chicken I’ve ever tasted in my own kitchen? It’s incredibly moist and the slight hint of the cayenne and garlic is just the perfect combination. I love that it’s so good straight from the oven, but what’s even better is that you can save the leftover meat for sandwiches or salads later! The flavor is just so great that it makes for wonderful leftovers.

Soon I’ll be releasing 2 side dishes that I developed to pair with this as a main course, so keep an eye out for those!

This recipe is also available on the West Elm blog, Front + Main.


Garlic Cayenne Confit Roasted ChickenGarlic Cayenne Confit

Garlic Cayenne Confit Roasted Chicken

Serves 8

  • 1 5lb organic pasture raised chicken
  • 2 fennel bulbs
  • 1 medium walla walla sweet onion
  • 1 lemon
  • Fresh rosemary
  • Fresh oregano
  • Olive oil
  • Cooking twine
  • Sea salt + Pepper

Garlic Cayenne Confit

  • 3/4 c. butter
  • 1 large head garlic
  • Minced (8-10 cloves, depending on size)
  • 1/2-3/4 t. cayenne pepper (1/2 for medium spice, 3/4 for hot)
  • 1 t. sea salt



In saucepan, melt butter and allow to simmer on low for about 5 minutes to enhance the flavor. Add minced garlic, stir, and cook for 3-5 minutes or just until it barely begins to brown. Remove from heat and add cayenne pepper and salt, stirring until incorporated throughout. Place in fridge to cool until it begins to solidify, about 20-30 minutes.

Note: there will likely be extra confit- reserve for later use (spread on everything!!)

Prepare chicken for brine by removing the chicken giblets (reserve for later use if desired). Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers . Place in large, sealable bag and cover with filtered water. Add 1/4 c. kosher sea salt and shake gently until salt mixes in evenly. Place in fridge and brine for 6 hours or overnight.

Preheat the oven to 425 degrees F.. Remove chicken and rinse to remove salt from brine. Place chicken in oven safe roasting pan and pat dry with paper towel (this is to help with rubbing in the confit so it doesn’t slide off). Spread confit over the entire top and sides of the chicken. Add a fresh cracked salt and pepper lightly over entire bird.

Rinse fennel and slice bulb in large wedges. Reserve stalks and fronds for later use. Chop onion in large wedges, and slice lemons in 1/2″ slices. Rinse fresh herbs. Place vegetables and herbs around chicken, placing a few small portions in the cavity of the bird and some underneath the body. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Drizzle vegetables only with olive oil.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh and a thermometer inserted into the inner thigh (but not touching the bone) registers 165°F. Remove the chicken and vegetables from the oven and cover with aluminum foil for about 20 minutes to rest. Slice and serve immediately.


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