Oven-Roasted French Garlic Chicken for a Flavorful Feast

This Oven-Roasted French Garlic Chicken combines juicy chicken with garlic and herbs for a delightful meal.

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Prep Time 15

Cook Time 1

Resting Time 5

Total Time 1 20

Servings: 4 servings

Course: Dinner

Cuisine: French

Calories: 500

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

2.5 to 3 lbs bone-in, skin-on chicken (thighs, drumsticks, or leg quarters) This main protein provides juicy and flavorful meat.
1/4 cup avocado or olive oil Enhances browning and moisture.
Sea salt & ground black pepper Essential for seasoning; adjust to taste.

For the Aromatics

3 medium shallots, thinly sliced Adds sweet depth to the dish.
20 to 25 cloves garlic, whole The key to the signature rich taste.
1 small bunch fresh thyme Provides aromatic flavor.
3 to 4 sprigs fresh rosemary Complements the chicken beautifully.

For the Juiciness

1/2 cup chicken broth Keeps the chicken moist during roasting.
1/2 cup white wine (Chardonnay or Pinot Grigio) Adds acidity and depth.

Equipment

Casserole dish
Oven
Foil
Meat Thermometer

Method

Step-by-Step Instructions

Preheat your oven to 400°F (204°C).
Line a large casserole dish with Reynolds Wrap Heavy Duty Foil.
Spread thinly sliced shallots in the bottom, followed by half of the garlic cloves, then sprinkle with thyme and rosemary.
Add chicken pieces on top and drizzle with oil, seasoning with salt and pepper.
Top with remaining garlic cloves and thyme.
Pour chicken broth and white wine around the edges.
Roast uncovered for about 1 hour until the skin is golden brown and reaches 165°F (74°C).
Broil for 5-7 minutes for extra crispiness.
Let it rest for a few minutes before serving, pouring pan sauce over chicken.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 10gProtein: 35gFat: 35gSaturated Fat: 10gPolyunsaturated Fat: 8gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 500mgPotassium: 700mgFiber: 2gSugar: 1gVitamin C: 2mgCalcium: 2mgIron: 10mg

Notes

Ensure chicken is spaced out to avoid steaming and use a meat thermometer for juiciness.

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