A real winter winner is a rather humble confit chicken dish that is so much more than the sum of its parts. Many food writers have put their stamp on chicken roasted with cloves of garlic, Nigella uses 40, Delia uses 30, but in this confit baked version of the dish I’ve gone a slightly less excessive route and settled on an easy 20. Chicken legs are coddled in a low oven with olive oil infused with aromatics like sage, fennel seeds and lemon zest alongside baby potatoes. It leaves you with fairly irresistible chicken and a stellar oil that is ideal to use on roast potatoes or frying off vegetable fritters in a pan.