Header shot of a few cloves of confit garlic

Easy Confit Garlic with Lemon and Thyme

Garlic has to be one of my favorite ingredients. It enhances everything it touches and its versatility knows no bounds. Let’s be real, I don’t think I need to explain my love for garlic. There are tons of memes about using 18 cloves of garlic instead of the 2 that a recipe calls for, so I know I’m not alone here. Raw and sautéed garlic are both wonderful, but there’s something so special about roasted or confit garlic. It’s sweet and rich and just so dreamy. Confit garlic is my new favorite thing, as it can be kept at room temperature for a few weeks! So you can make a big batch of it and have confit garlic available at a moment’s notice. It requires a bit of planning, but that’s fine by me.

Why does confit garlic sound so familiar?!

Ah, guess you’ve been paying attention to my posts! This recipe is very similar to the one I used in my vegan colcannon with confit garlic. The main difference is that I doubled the garlic and added a bit more seasoning for this one. Oh, and it’s a standalone recipe. See, when I’d initially made that colcannon, I didn’t quite use all my garlic. I had enough to use in one other dish. It was glorious, and it gave me a taste of what life could be like if I had confit garlic on hand at all times. That seemed like a life hack worthy of its own recipe post, so here we are!

What if I don’t have thyme and lemon?

Feel free to sub away for this one, friends! Don’t have lemon? Skip it (I probably wouldn’t substitute lime here)! Have rosemary but not thyme? Throw it in there! The world is your oyster since you’re making this as a pantry staple rather than as part of a bigger recipe.

Will this take forever to make?

Eh, it’ll take about a half hour for your confit garlic to cook. But it’s an inactive half hour. Peeling the garlic will take much longer unless you’re lazy like me and use pre-peeled garlic.


Confit Garlic with Lemon and Thyme


  • 1 cup Garlic cloves (Peeled)
  • 1 1/2 cups Olive oil
  • 3-5 sprigs Thyme
  • 3 strips Lemon peel (I used a vegetable peeler)
  • 1/4 tsp Red chile flakes


  • Combine all the ingredients in a medium saucepan and bring to a simmer.
  • Simmer for about 30 minutes or until tender, then remove from heat.
  • Transfer to a jar or airtight container, let cool, and store in the fridge for up to 3 weeks.

And that’s it! This super easy recipe for confit garlic with lemon and thyme is the perfect ingredient to throw into breakfast hashes, pasta dishes, roasted veggies, and countless other things. If you make it, let me know in the comments or on Instagram!

3 thoughts on “Easy Confit Garlic with Lemon and Thyme”

  1. 5 stars
    I can say with certainty that this confit garlic is delicious! I am going to do this when I get home! 🙂

  2. Pingback: Hazelnut Honey Garlic Baked Brie - Cooking With Wine Blog

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