Easy, Oven-Roasted French Garlic Chicken (video)
This Easy Oven-Roasted French Garlic Chicken features bone-in, skin-on chicken pieces roasted with shallots, whole garlic cloves, fresh herbs, white wine, and chicken broth. The result is a succulent, flavorful dish with crispy golden skin, perfect for a quick yet elegant meal that pairs wonderfully 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 Course
- Method: Roasting
- Cuisine: French
Ingredients
Scale
Chicken and Seasoning
- 2 1/2 to 3 lbs bone-in, skin-on chicken (thighs, drumsticks, or leg quarters)
- 1/4 cup avocado or olive oil
- Sea salt, to taste
- Ground black pepper, to taste
Aromatics and Herbs
- 3 medium shallots, thinly sliced
- 20 to 25 whole garlic cloves
- 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 lemon juice and chicken broth (juice of 1 lemon + enough chicken broth to make 1/2 cup)
Additional
- Reynolds Wrap® Heavy Duty Foil (for lining the roasting pan)
Instructions
- Preheat the oven: Set your oven to 400°F (204°C) to ensure it reaches the ideal temperature for roasting the chicken perfectly.
- Prepare the roasting pan: Line a large casserole or roasting pan with Reynolds Wrap® Heavy Duty Foil for easy cleanup and safe cooking.
- Add aromatics to the pan: Spread the thinly sliced shallots evenly on the bottom of the pan. Add about half of the whole garlic cloves evenly over the shallots. Sprinkle in the fresh thyme and rosemary.
- Season the chicken: Place the chicken pieces skin side up on top of the shallots and garlic. Drizzle both sides generously with avocado or olive oil and season all over with sea salt and ground black pepper. Sprinkle additional fresh thyme over the chicken and tuck the remaining garlic cloves between the pieces.
- Add liquids: Carefully pour the chicken broth and white wine around the edges of the pan, avoiding pouring directly over the chicken to preserve the seasoning.
- Roast the chicken: Place the pan in the oven uncovered and roast for approximately 1 hour, until the chicken skin is golden and crispy and the internal temperature reaches 165°F (74°C).
- Broil for extra crispiness (optional): For extra crispy, darker skin, turn on the oven broiler during the last 5 to 7 minutes of cooking, watching carefully to prevent burning.
- Serve with pan sauce: Remove the chicken from the oven, spoon the flavorful pan sauce over the pieces to keep the skin moist and flavorful, and serve alongside your choice of sides like mashed potatoes, roasted potatoes, gratin, pasta, or rice.
Notes
- You can substitute white wine with lemon juice mixed with chicken broth to maintain acidity and flavor.
- Using Reynolds Wrap® Heavy Duty Foil makes cleanup easy and is safe for high-temperature cooking.
- Ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- For a presentation boost, broiling at the end adds crispiness and richness to the skin.
- This recipe is flexible with chicken cuts: thighs, drumsticks, or leg quarters all work well.