2026 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
Scale
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.