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Oven-Roasted French Garlic Chicken Recipe

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4.9 from 101 reviews

This Oven-Roasted French Garlic Chicken recipe features bone-in, skin-on chicken thighs, drumsticks, or leg quarters roasted to golden, crispy perfection with a fragrant blend of shallots, whole garlic cloves, fresh thyme, and rosemary. The chicken is drizzled with avocado or olive oil and roasted in a foil-lined casserole dish with chicken broth and white wine, creating a flavorful pan sauce. Perfectly paired with mashed or roasted potatoes, pasta, or rice, this dish offers a sophisticated yet easy-to-prepare meal.

Ingredients

Chicken and Seasonings

  • 2 1/2 to 3 lbs bone-in, skin-on chicken (thighs, drumsticks, or leg quarters)
  • Sea salt, to taste
  • Ground black pepper, to taste
  • 1/4 cup avocado or olive oil

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: juice of 1 lemon plus chicken broth to make 1/2 cup

Other

  • Reynolds Wrap Heavy Duty Foil (for lining the casserole dish)

Instructions

  1. Preheat the Oven and Prepare Baking Dish: Preheat your oven to 400°F (204°C). Line a large casserole dish with Reynolds Wrap Heavy Duty Foil to ensure easy cleanup and safe cooking.
  2. Prepare Aromatics: Thinly slice the shallots and spread them evenly on the bottom of the foil-lined casserole dish. Add about half of the whole garlic cloves and sprinkle the fresh thyme and rosemary evenly over the shallots and garlic.
  3. Season the Chicken: Place the bone-in, skin-on chicken pieces on top of the shallots and garlic, skin side up. Drizzle the chicken generously with avocado or olive oil on both sides. Season all over with sea salt and ground black pepper. Sprinkle additional fresh thyme and arrange the remaining garlic cloves between the chicken pieces.
  4. Add Liquids: Pour the chicken broth and white wine carefully along the edges of the casserole dish, avoiding pouring directly over the chicken to preserve the seasoning on the skin.
  5. Roast the Chicken: Roast the chicken uncovered in the preheated oven for about 1 hour, until the skin is golden and crispy and the internal temperature reaches 165°F (74°C).
  6. Optional Broil for Crispy Skin: For extra crispy and darker skin, turn on your oven broiler during the last 5 to 7 minutes of cooking. Keep a close watch to prevent burning.
  7. Serve: Remove the chicken from the oven and spoon the flavorful pan sauce over each piece to keep the skin moist and enhance flavor. Serve alongside mashed potatoes, roasted potatoes, potato gratin, pasta, or rice.

Notes

  • If you prefer not to use white wine, substitute with lemon juice mixed with chicken broth to total 1/2 cup liquid.
  • Using Reynolds Wrap Heavy Duty Foil helps with cleanup and ensures safe cooking at high oven temperatures.
  • Make sure the internal temperature of the chicken reaches 165°F (74°C) to ensure it is fully cooked and safe to eat.
  • To get extra crispy skin, the broiler method is recommended but watch closely to avoid burning the chicken.
  • This recipe pairs well with a variety of side dishes including mashed or roasted potatoes, pasta, or rice.

Find it online: https://forkvista.com/oven-roasted-french-garlic-chicken-recipe/