Oven-Roasted French Garlic Chicken Recipe
This Oven-Roasted French Garlic Chicken features succulent bone-in, skin-on chicken pieces roasted to golden perfection with a flavorful blend of garlic, shallots, and fresh herbs. Drizzled with olive or avocado oil and basted with a savory white wine and chicken broth sauce, this easy-to-make recipe delivers crispy skin and tender juicy meat, perfect for an elegant yet simple main course.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: French
Ingredients
Chicken and Seasonings
- 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 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 total 1/2 cup)
Other
- Reynolds Wrap Heavy Duty Foil for lining casserole dish
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) and line a large casserole dish with Reynolds Wrap Heavy Duty Foil for easy cleanup and safe cooking.
- Prepare Aromatics: Thinly slice the shallots and spread them evenly on the bottom of the foil-lined casserole pan. Add about half of the whole garlic cloves across the shallots, then sprinkle with fresh thyme and rosemary evenly.
- Season Chicken: Arrange the chicken pieces skin side up over the shallots and garlic. Drizzle generously with avocado or olive oil on both sides of the chicken. Season liberally with sea salt and ground black pepper.
- Add Remaining Herbs and Garlic: Sprinkle additional fresh thyme over the chicken pieces and add the remaining garlic cloves in between the chicken.
- Add Liquids: Pour the chicken broth and white wine carefully around the edges of the pan to avoid washing off the seasoning from the chicken.
- Roast: Roast the chicken uncovered in the preheated oven at 400°F (204°C) for approximately 1 hour, or until the skin is golden and crispy, and internal temperature reaches 165°F (74°C).
- Broil for Crispiness: For an extra crispy and darker skin, turn on the oven broiler for the last 5 to 7 minutes of cooking, watching closely to avoid burning.
- Serve: Remove the chicken from the oven and spoon the flavorful pan sauce over the chicken to keep the skin hydrated. Serve alongside your favorite sides such as mashed potatoes, roasted vegetables, or rice.
Notes
- Substitute white wine with the juice of 1 lemon plus enough chicken broth to measure 1/2 cup for a non-alcoholic option.
- Using Reynolds Wrap Heavy Duty Foil ensures safe cooking and easy cleanup but you can use any oven-safe roasting pan lined with foil.
- For best flavor, use bone-in, skin-on chicken pieces like thighs, drumsticks, or leg quarters.
- Let the chicken rest for 5 minutes before serving to allow juices to redistribute.
- If you prefer less garlic intensity, reduce the number of whole garlic cloves to 10-15.
