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Easy Oven-Roasted French Garlic Chicken with White Wine Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 86 reviews
  • Author: Elina
  • 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
  • Diet: Halal

Description

This Easy Oven-Roasted French Garlic Chicken recipe features succulent bone-in, skin-on chicken pieces roasted with whole garlic cloves, shallots, fresh thyme, and rosemary. Enhanced with white wine and chicken broth, this dish results in golden, crispy skin and rich, savory flavors, making it perfect for a simple yet impressive meal.

Ingredients

Scale

Chicken and Seasonings

  • 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

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 1/2 cup chicken broth mixed with juice of 1 lemon

Additional

  • Reynolds Wrap® Heavy Duty Foil for lining the roasting pan

Instructions

  1. Preheat the Oven: Set your oven to 400°F (204°C) to prepare for roasting the chicken.
  2. Prepare Roasting Pan: Line a large casserole dish with Reynolds Wrap® Heavy Duty Foil for easy cleanup and safe cooking.
  3. Layer Aromatics: Spread the thinly sliced shallots on the bottom of the casserole dish. Add about half of the whole garlic cloves on top, then sprinkle the fresh thyme and rosemary evenly over them.
  4. Season the Chicken: Place the chicken pieces skin side up over the shallots and garlic. Drizzle both sides generously with avocado or olive oil. Season all over with sea salt and ground black pepper.
  5. Add Herbs and Remaining Garlic: Sprinkle additional fresh thyme over the chicken and nestle the remaining garlic cloves between the chicken pieces.
  6. Pour Liquids: Carefully pour the chicken broth and white wine around the edges of the pan, avoiding pouring directly on the chicken to preserve the seasoning.
  7. Roast the Chicken: Roast uncovered in the preheated oven at 400°F (204°C) for about 1 hour until the skin is golden and crispy and the internal temperature reaches 165°F (74°C).
  8. Optional Broiling: For extra crispy and deeper golden skin, broil the chicken for 5 to 7 minutes at the end of roasting.
  9. Serve: Remove the chicken from the oven and spoon the flavorful pan sauce over the pieces to keep the skin moist. Pair the chicken with your choice of mashed potatoes, roasted potatoes, potato gratin, pasta, or rice.

Notes

  • You can substitute white wine with a mixture of chicken broth and fresh lemon juice for added acidity.
  • Using Reynolds Wrap® Heavy Duty Foil ensures easy cleanup and protects your casserole dish.
  • Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
  • Turn on your oven broiler only at the end to avoid burning and achieve a crispy skin.
  • Prepare side dishes simultaneously while the chicken roasts to have a complete meal ready together.

Find it online: https://recipes.mbeams.com/easy-oven-roasted-french-garlic-chicken-with-white-wine-recipe/