There’s something truly magical about the 2026 French Garlic Roast Chicken with White Wine that makes it a standout dish anyone can whip up on a weekday or save for a special occasion. This recipe brings together tender, juicy chicken infused with the rich aroma of whole garlic cloves and fresh herbs, all perfectly roasted alongside a splash of white wine that creates a luscious pan sauce. The golden, crispy skin is the kind of comfort food that feels both rustic and elegant at the same time, making each bite a delight you’ll want to share with everyone you love.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to nailing this recipe. Each item plays a vital role, from the garlic that imbues deep, mellow flavor to the white wine and herbs that elevate the dish’s fragrance and texture. You don’t need a hundred spices—just quality basics that come together beautifully.
- Bone-in, skin-on chicken (2 1/2 to 3 pounds): This cuts of chicken provide juicy meat and skin that crisps to perfection.
- Avocado or olive oil (1/4 cup): A generous drizzle helps the chicken brown and the skin crisp delightfully.
- Sea salt and black ground pepper: Essential seasoning to bring out natural flavors.
- Shallots (3 medium, thinly sliced): Their mild sweetness adds a subtle depth to the garlicky base.
- Whole garlic cloves (20 to 25): Roasting garlic whole softens their sharpness, turning them buttery and mellow.
- Fresh thyme (small bunch): Adds an earthy, slightly minty aroma.
- Fresh rosemary (3 to 4 sprigs): Provides a piney, fragrant lift especially lovely with chicken.
- Chicken broth (1/2 cup): Keeps the chicken moist during roasting and contributes to the pan sauce.
- White wine (1/2 cup): Chardonnay or pinot grigio works best, adding acidity and complexity to the roast.
How to Make 2026 French Garlic Roast Chicken with White Wine
Step 1: Prep the Oven and Pan
Start by preheating your oven to 400°F, because a hot oven is key to getting that crispy, golden skin. Line a large casserole dish with Reynolds Wrap® Heavy Duty Foil to make cleanup a breeze and to ensure even roasting without any mess.
Step 2: Layer the Aromatics
Thinly slice the shallots and spread them out evenly at the bottom of your prepared pan. Toss in about half of the whole garlic cloves, then sprinkle fresh thyme and rosemary right on top. This fragrant bed forms the flavor foundation and will impart an irresistible aroma as it roasts.
Step 3: Season and Arrange the Chicken
Place the chicken pieces skin side up on top of the aromatic layer. Drizzle both sides liberally with the avocado or olive oil, then season generously with sea salt and freshly ground black pepper. Scatter more thyme sprigs over the chicken and nestle the remaining garlic cloves around the pieces for even roasting.
Step 4: Add Liquid for Moisture
Carefully pour the chicken broth and white wine around the edges of the pan; avoid pouring directly over the chicken to keep those beautiful seasonings intact. If you prefer, swap the wine for a homemade lemon-chicken broth mix — just mix lemon juice with broth until you have half a cup.
Step 5: Roast Until Perfect
Pop your pan into the oven and roast uncovered for about an hour. The skin should turn a gorgeous golden brown and become crispy, while the meat remains tender and juicy. For extra crispness, you can broil the chicken for an additional 5 to 7 minutes at the end. Just watch it carefully so it doesn’t burn.
Step 6: Serve with Pan Sauce
Once out of the oven, spoon some of the savory pan juices over the chicken to keep it moist and flavorful. That beautiful sauce is the final touch that ties all the layers of this dish together.
How to Serve 2026 French Garlic Roast Chicken with White Wine
Garnishes
A few sprigs of fresh thyme or rosemary scattered on the plates add a fresh, green pop of color and aroma that perfectly complements the deeply roasted flavors. For a little brightness, a light squeeze of fresh lemon juice over the chicken just before serving can lift the whole dish beautifully.
Side Dishes
This roast chicken is wonderfully versatile. It pairs wonderfully with creamy mashed potatoes, crispy roasted root vegetables, or even a simple buttery pasta tossed with fresh herbs. If you want to keep it light, a crisp green salad with a tangy vinaigrette balances the richness perfectly.
Creative Ways to Present
Try serving the chicken family-style, right in the roasting pan, surrounded by heaps of roasted garlic and fresh herbs for a rustic, welcoming vibe. Or slice the chicken and plate it over a bed of garlic-infused rice, drizzle the pan sauce over the top, and finish with a sprinkle of chopped parsley for a restaurant-worthy presentation.
Make Ahead and Storage
Storing Leftovers
Leftover 2026 French Garlic Roast Chicken with White Wine keeps wonderfully in an airtight container in the refrigerator for up to 3 days. Preserve that seasoning and don’t forget to spoon the pan sauce over the chicken before storing to keep it moist.
Freezing
You can freeze leftover chicken pieces wrapped tightly in foil or plastic wrap, then placed in an airtight freezer bag. The flavor holds up well for up to 2 months. Just thaw thoroughly in the fridge before reheating.
Reheating
For the juiciest reheated chicken, warm in a 325°F oven covered with foil for about 20 minutes. Reheat any leftover pan sauce separately on the stovetop and drizzle over the chicken just before serving to bring back that fresh-out-of-the-oven magic.
FAQs
Can I use chicken breasts instead of thighs or drumsticks?
Yes, you can use bone-in, skin-on breasts, but be mindful that they may cook a bit faster and can dry out if overcooked. Adjust roasting time accordingly and keep a close eye on internal temperature.
What if I don’t have white wine on hand?
No worries! Substitute with chicken broth mixed with a splash of lemon juice to mimic the acidity white wine adds to the dish.
Is it necessary to use whole garlic cloves?
Using whole garlic cloves gives a mellower, buttery garlic flavor after roasting. Minced garlic will have a stronger, sharper taste and can burn more easily during roasting, so whole cloves are preferred for this recipe.
Can I prepare this dish earlier and roast later?
Absolutely! You can assemble everything a few hours ahead, cover and refrigerate, then roast when you’re ready. Just bring the chicken to room temperature before roasting for even cooking.
How do I know when the chicken is done?
The safest way is to use a meat thermometer. The internal temperature should reach 165°F in the thickest part of the meat. The skin should be golden and crispy with juices running clear.
Final Thoughts
There’s nothing quite like the cozy comfort and impressive flavor of the 2026 French Garlic Roast Chicken with White Wine. It combines simple ingredients in a way that feels luxurious yet completely approachable. This recipe quickly becomes a favorite, perfect for sharing with family or friends, and is guaranteed to make your home smell amazing. I can’t wait for you to try it and experience all the savory, garlicky goodness for yourself!
Print2026 French Garlic Roast Chicken with White Wine
This Roasted French Garlic Chicken is an easy and flavorful oven-roasted dish featuring bone-in, skin-on chicken pieces infused with fresh garlic, shallots, thyme, and rosemary. Cooked with white wine and chicken broth, the chicken develops a crispy golden skin and juicy interior, making it perfect for a comforting main course served with potatoes, pasta, or rice.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: French
Ingredients
Chicken and Seasonings
- 2 1/2 to 3 pounds bone-in, skin-on chicken (thighs, drumsticks, or leg quarters)
- Sea salt, to taste
- Black ground pepper, to taste
- 1/4 cup avocado or olive oil
Aromatics
- 3 medium shallots, thinly sliced
- 20 to 25 garlic cloves, whole
- Small bunch fresh thyme
- 3 to 4 sprigs fresh rosemary
Liquids
- 1/2 cup chicken broth
- 1/2 cup white wine (such as chardonnay or pinot grigio) – or substitute with juice of 1 lemon plus chicken broth to make 1/2 cup
Other
- Reynolds Wrap® Heavy Duty Foil (for lining the casserole dish)
Instructions
- Preheat Oven: Set your oven to 400°F to allow it to reach the optimal roasting temperature while you prepare the chicken.
- Prepare Pan: Line a large casserole dish with Reynolds Wrap® Heavy Duty Foil, creating a non-stick, easy-to-clean surface perfect for roasting.
- Layer Aromatics: Spread the thinly sliced shallots evenly on the bottom of the casserole dish. Add about half of the whole garlic cloves. Distribute fresh thyme and rosemary evenly over the shallots and garlic.
- Season Chicken: Place the chicken pieces on top of the shallot and garlic bed. Drizzle avocado or olive oil generously over both sides of the chicken. Season well with sea salt and ground black pepper all over.
- Arrange and Add Herbs: Arrange the chicken skin-side up in the casserole. Sprinkle more fresh thyme over the chicken and nestle the remaining garlic cloves around the pieces.
- Add Liquids: Pour the chicken broth and white wine carefully along the edges of the pan to avoid washing off the seasoning on the chicken.
- Roast Chicken: Roast uncovered in the preheated oven at 400°F for about 1 hour, until the skin is golden, crispy, and the internal temperature reaches 165°F. For extra crispy skin, broil for 5 to 7 minutes at the end.
- Finish and Serve: Remove the chicken from the oven and spoon the flavorful pan sauce over the chicken to keep the skin hydrated. Serve immediately with your choice of sides such as mashed potatoes, roasted potatoes, potato gratin, pasta, or rice.
Notes
- To replace white wine, use the juice of 1 lemon mixed with chicken broth to total 1/2 cup.
- Ensure the internal temperature of the chicken reaches 165°F for safe consumption.
- For even crispier skin, broil the chicken in the oven for the last 5 to 7 minutes of cooking.
- You can use a mix of chicken pieces based on preference: thighs, drumsticks, or leg quarters.