Oven-Roasted French Garlic Chicken (Tender Herbed Roast Chicken)
Oven-Roasted French Garlic Chicken is a flavorful and aromatic dish featuring bone-in, skin-on chicken roasted to golden perfection with a combination of garlic, shallots, fresh herbs, white wine, and chicken broth. The result is tender, juicy chicken with crispy skin and a rich garlic-infused sauce, perfect for a comforting meal served alongside mashed potatoes, rice, or roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 1 hour 7 minutes
- Total Time: 1 hour 22 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: French
Ingredients
Scale
For the Chicken:
- 2 ½ to 3 lbs bone-in, skin-on chicken (thighs, drumsticks, or leg quarters)
- ¼ cup avocado or olive oil
- Sea salt and ground black pepper (to taste)
- 3 medium shallots (thinly sliced)
- 20 to 25 garlic cloves (whole)
- Small bunch fresh thyme
- 3 to 4 sprigs fresh rosemary
- ½ cup chicken broth
- ½ cup white wine (such as Chardonnay or Pinot Grigio)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (204°C). Line a large casserole dish with Reynolds Wrap® Heavy Duty Foil for easier cleanup and to prevent sticking.
- Prepare the Ingredients: Spread the thinly sliced shallots evenly on the bottom of your casserole dish. Add half of the garlic cloves and sprinkle fresh thyme and rosemary over them to create a flavorful bed for the chicken.
- Season the Chicken: Drizzle the chicken pieces with avocado or olive oil, then season generously with sea salt and ground black pepper on both sides. Place the chicken skin-side up on top of the shallots and garlic. Sprinkle additional fresh thyme over the chicken and tuck the remaining garlic cloves between the pieces for maximum flavor.
- Add Liquids: Carefully pour the chicken broth and white wine around the chicken in the casserole dish, avoiding pouring directly over the chicken to maintain the seasoning on the skin.
- Roast the Chicken: Roast the chicken uncovered in the preheated oven for 1 hour or until the skin is golden brown and crispy, and the internal temperature reaches 165°F (74°C). For extra crispy skin, broil the chicken for the last 5 to 7 minutes, watching closely to prevent burning.
- Serve: Remove the chicken from the oven and spoon the pan juices over the pieces. Serve hot with your choice of roasted vegetables, mashed potatoes, or rice to complete the meal.
Notes
- Using bone-in, skin-on chicken pieces ensures juiciness and crispy skin.
- Whole garlic cloves mellow and sweeten when roasted, infusing the chicken with delicate garlic flavor.
- Do not pour broth and wine over the chicken skin to keep it crispy during roasting.
- Broiling at the end is optional but helps achieve extra crispiness on the skin.
- Fresh herbs like thyme and rosemary enhance the overall aroma and taste.
- Line the baking dish with foil for easy cleanup.