Easy Oven-Roasted French Garlic Chicken Recipe
This Easy Oven-Roasted French Garlic Chicken recipe features succulent, bone-in, skin-on chicken roasted to golden perfection with a fragrant medley of whole garlic cloves, shallots, fresh thyme, and rosemary. Infused with chicken broth and white wine, this dish offers a rich pan sauce that keeps the chicken juicy and flavorful. Perfect for a simple yet impressive meal, it 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
- 2 1/2 to 3 lbs bone-in, skin-on chicken thighs, drumsticks, or leg quarters
Seasonings and Aromatics
- 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
Liquids
- 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
Instructions
- Preheat the Oven: Set your oven to 400°F (204°C) to ensure it is properly heated by the time the chicken is prepared for roasting.
- Prepare the Roasting Dish: Line a large casserole dish with Reynolds Wrap® Heavy Duty Foil for easy cleanup and safe roasting.
- Layer Aromatics: Spread the thinly sliced shallots evenly on the bottom of the foil-lined pan. Add about half of the whole garlic cloves on top, then sprinkle the fresh thyme and rosemary evenly over the shallots and garlic.
- Season the Chicken: Place the chicken pieces, skin side up, on top of the shallot and garlic layer. Drizzle avocado or olive oil generously over both sides of the chicken. Season all over with sea salt and ground black pepper.
- Add More Herbs and Garlic: Sprinkle additional fresh thyme over the chicken and arrange the remaining garlic cloves between the chicken pieces for maximum flavor infusion.
- Add Liquids: Carefully pour the chicken broth and white wine (or lemon juice and broth substitute) around the edges of the pan, avoiding pouring directly onto the chicken to maintain the seasoning on the skin.
- Roast the Chicken: Place the casserole dish uncovered in the oven. Roast at 400°F (204°C) for approximately 1 hour until the chicken skin is golden and crispy and the internal temperature reaches 165°F (74°C).
- Optional Broiling: For extra crispy, darker skin, switch on your oven broiler during the last 5 to 7 minutes of cooking. Watch carefully to prevent burning.
- Rest and Serve: Remove the chicken from the oven. Spoon the pan sauce over the chicken to keep it moist and flavorful.
- Pair and Enjoy: Serve this flavorful garlic chicken with sides such as mashed potatoes, roasted potatoes, potato gratin, pasta, or rice. You can prepare these side dishes while the chicken roasts for efficient meal prep.
Notes
- Substitute white wine with the juice of 1 lemon mixed with chicken broth to equal 1/2 cup for a wine-free option.
- Use Reynolds Wrap® Heavy Duty Foil or similar high-quality foil to line the roasting dish for easier cleanup.
- To ensure crispy skin, avoid covering the chicken during roasting.
- Check the internal temperature of the chicken with a meat thermometer to ensure it has safely reached 165°F (74°C).
- Herbs such as thyme and rosemary can be adjusted based on availability or preference.
- Save the pan drippings and garlic cloves as they form a delicious sauce to spoon over the chicken before serving.
Keywords: oven roasted chicken, french garlic chicken, garlic chicken recipe, roasted chicken thighs, easy chicken dinner, chicken with herbs, roasted chicken with garlic and rosemary
