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Oven-Roasted French Garlic Chicken Recipe

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4.7 from 109 reviews

This Oven-Roasted French Garlic Chicken recipe features juicy, bone-in chicken roasted with a generous amount of whole garlic cloves, shallots, and fragrant fresh herbs. Roasted at 400°F until the skin is golden and crispy, the chicken is finished with a pan sauce made from the roasting juices, white wine, and chicken broth. It’s a simple yet elegant dish perfect for a comforting family meal or special occasion.

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 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 lemon juice plus chicken broth

Additional Items

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

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (204°C) to ensure it is hot and ready for roasting the chicken.
  2. Prepare the Roasting Pan: Line a large casserole dish with Reynolds Wrap Heavy Duty Foil for easier cleanup and to safely cook the chicken.
  3. Layer Aromatics: Place the thinly sliced shallots evenly at the bottom of the pan, then scatter about half of the whole garlic cloves and sprinkle fresh thyme and rosemary over them.
  4. Season the Chicken: Arrange the chicken pieces on top of the aromatics, skin side up. Drizzle both sides generously with avocado or olive oil. Season all over generously with sea salt and ground black pepper.
  5. Add Remaining Herbs and Garlic: Sprinkle additional fresh thyme over the chicken and place the remaining garlic cloves between the chicken pieces in the pan.
  6. Add Liquids: Pour the chicken broth and white wine carefully around the edges of the pan, avoiding pouring directly over the chicken to preserve the seasoning.
  7. Roast the Chicken: Place the pan uncovered in the preheated oven and roast for about 1 hour, or until the skin is golden and crispy and the internal temperature reaches 165°F (74°C).
  8. Broil for Extra Crispiness: For darker, crispier skin, turn on your oven broiler for the last 5 to 7 minutes of cooking, watching carefully to prevent burning.
  9. Serve with Pan Sauce: Remove the chicken from the oven. Use a spoon to drizzle the pan juices over the chicken pieces to keep them moist and flavorful.
  10. Pair and Serve: Serve with your favorite side dishes such as mashed potatoes, roasted potatoes, gratin, pasta, or rice, prepared while the chicken roasts.

Notes

  • Use Reynolds Wrap Heavy Duty Foil to line the pan for easy cleanup and safe roasting.
  • If you don’t have white wine, substitute it by squeezing the juice of 1 lemon and adding chicken broth to make 1/2 cup.
  • Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
  • Broil only for the last few minutes to avoid burning the skin.
  • The pan sauce made from the drippings enhances the flavor and keeps the chicken moist.

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