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French Garlic Roast Chicken (So Crispy!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 89 reviews
  • Author: Elina
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Baking
  • Cuisine: French

Description

This Roasted French Garlic Chicken recipe features juicy, bone-in, skin-on chicken pieces roasted with whole garlic cloves, shallots, fresh thyme, rosemary, chicken broth, and white wine. The chicken is roasted in foil-lined casserole, resulting in golden, crispy skin and flavorful meat, ideal for a comforting main dish served with potatoes, pasta, or rice.

Ingredients

Scale

Chicken

  • 2 1/2 to 3 pounds bone-in, skin-on chicken thighs, drumsticks or leg quarters

Seasonings & Aromatics

  • 1/4 cup avocado or olive oil
  • Sea salt, to taste
  • Black ground 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: juice of 1 lemon plus chicken broth to make 1/2 cup

Equipment

  • Reynolds Wrap® Heavy Duty Foil for lining the casserole dish

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the chicken.
  2. Prepare Roasting Pan: Line a large casserole dish with Reynolds Wrap® Heavy Duty Foil to simplify cleanup and protect the pan.
  3. Layer Aromatics: Spread the thinly sliced shallots evenly on the bottom of the dish. Add about half of the whole garlic cloves, then sprinkle fresh thyme and rosemary evenly over the shallots and garlic.
  4. Season Chicken: Place the chicken pieces on top of the shallot and garlic layer. Drizzle avocado or olive oil generously over both sides of the chicken pieces. Then season generously with sea salt and freshly ground black pepper all over.
  5. Arrange Chicken & Herbs: Arrange the chicken skin side up in the casserole dish. Sprinkle additional fresh thyme over the chicken and place the remaining garlic cloves around and between the chicken pieces.
  6. Add Liquids: Carefully pour chicken broth and white wine around the edges of the pan, avoiding pouring directly over the chicken to prevent washing away seasonings.
  7. Roast Chicken: Roast uncovered in the preheated oven at 400°F for approximately 1 hour, or until the skin is golden and crispy and the internal temperature reaches 165°F (74°C). For extra crispy and darker skin, broil on high for an additional 5 to 7 minutes at the end.
  8. Serve: Remove the dish from the oven, spoon the flavorful pan sauce over the chicken to keep it moist, and serve. This chicken pairs excellently with 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.
  • Ensure internal temperature of chicken reaches 165°F for safe consumption.
  • Broiling at the end enhances skin crispiness but watch carefully to avoid burning.
  • Line your roasting pan with heavy duty foil for easy cleanup and to protect the pan.
  • Whole garlic cloves roast to a mellow, sweet flavor and can be eaten with the chicken or mashed as a spread.

Find it online: https://recipes.mbeams.com/french-garlic-roast-chicken-so-crispy/