Name: Easy Oven-Roasted French Garlic Chicken Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: French
Ingredients: 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; 3 medium shallots, thinly sliced; 20 to 25 whole garlic cloves; Small bunch fresh thyme; 3 to 4 sprigs fresh rosemary; 1/2 cup chicken broth; 1/2 cup white wine (such as chardonnay or pinot grigio) – or substitute with juice of 1 lemon mixed with chicken broth to make 1/2 cup

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Introduction

This easy oven-roasted French garlic chicken is a flavorful, comforting dish that comes together quickly and requires minimal effort. Juicy chicken pieces are roasted with whole garlic cloves, shallots, and fresh herbs for a beautifully aromatic meal perfect for any night of the week.

The image shows a white baking tray lined with crinkled aluminum foil holding four roasted chicken legs with golden-brown, crispy skin speckled with herbs. The chicken pieces are placed unevenly, surrounded by cloves of roasted garlic and sprigs of fresh thyme, all sitting in a shallow pool of golden, oily cooking juices. The chicken skin shows slight char marks and a textured surface, while the garlic cloves are soft and browned. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 & 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
1/2 cup chicken broth
1/2 cup white wine (such as chardonnay or pinot grigio)

Instructions

Step 1: Preheat your oven to 400°F (204°C). Line a large casserole dish with heavy duty foil for easy cleanup.
Step 2: Spread the thinly sliced shallots evenly on the bottom of the casserole dish. Add about half of the whole garlic cloves and sprinkle the fresh thyme and rosemary over them.
Step 3: Place the chicken pieces on top of the shallots and garlic. Drizzle avocado or olive oil generously over both sides of the chicken, then season all over with sea salt and ground black pepper.
Step 4: Arrange the chicken skin side up in the dish. Sprinkle more fresh thyme on top and tuck the remaining garlic cloves between the chicken pieces.
Step 5: Pour the chicken broth and white wine carefully around the edges of the pan, avoiding pouring directly over the chicken to keep the seasoning intact.
Step 6: Roast the chicken uncovered in the preheated oven for about 1 hour, until the skin is golden and crispy and an internal thermometer reads 165°F (74°C). For extra crispy skin, broil for the last 5 to 7 minutes.
Step 7: Remove from oven and spoon the pan sauce over the chicken to keep it moist and flavorful. Serve hot with your favorite side dishes.

Tips & Variations

If you don’t have white wine, substitute with 1/2 cup chicken broth mixed with the juice of 1 lemon for a bright, tangy flavor.
For extra herb aroma, add a few sprigs of fresh tarragon or parsley before roasting.
Try adding a handful of baby potatoes to the casserole for a one-pan meal.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, spooning pan juices over the chicken to keep it moist.

How to Serve

The image shows a cooked chicken leg quarter with golden-brown, crispy skin placed on top of a layer of soft, light yellow garlic cloves and translucent cooked onions in a shallow pool of pale yellow sauce, all served on a white plate. Behind the plate, a baking tray lined with aluminum foil contains more chicken leg quarters in the same golden brown color sitting in the yellow sauce with visible sprigs of green herbs and cloves of garlic. Next to the tray is a blue and pink box of Reynolds Wrap aluminum foil. On the white marbled surface around the plate and tray are a whole garlic bulb, some loose garlic cloves, a small white cream and blue patterned vase holding sprigs of fresh green herbs, and a pair of dark salt and pepper shakers. A fork rests on a blue and white striped cloth near the bottom right corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken for this recipe?

While boneless chicken can be used, bone-in pieces help retain moisture and add more flavor during roasting. Cooking times may be shorter with boneless chicken.

What if I don’t have fresh herbs?

You can substitute dried thyme and rosemary, using about one-third of the amount stated since dried herbs are more concentrated in flavor.