I saw a version of this in a magazine and since I love duck confit so much I thought I would try a similar idea with chicken legs. Allow several hours for the cooking time since these need to slow roast in the oven.
4 chicken legs with the thigh attached
4 large shallots unpeeled and quartered
About 10 cloves of garlic cut in half, do not peel
6 sprigs of thyme, 3 crushed juniper berries, one crushed bay leaf, 1/4 tsp. Allspice
1 1/2 cups olive oil
Preheat oven to 275
Rub chicken with salt and pepper and place n a baking dish. Scatter thyme, shallots, garlic and rest of the herbs around chicken and pour olive oil over chicken. Bake 1 hour and turn over meat, continue baking for about another 1 1/2 hours. Bake until the chicken is cooked through.
Remove chicken from oven, using a large skillet take about 1/2 cup of infused oil from baking dish and heat in skillet. Place chicken in hot skillet, skin side down. Fry for about 6 minutes until skin is crisp, watch for splattering of hot oil. Place finished chicken leg on a platter skin side up. You may want to separate the leg from the thigh of serving.
The infused oil is wonderful to fry other vegetables like potatoes, onions, kale, carrots etc. you can serve the chicken and vegetables on a large platter with a dipping sauce made of yogurt with herbs.