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Oven-Roasted French Garlic Chicken with White Wine Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 51 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

Description

Easy and flavorful Oven-Roasted French Garlic Chicken featuring bone-in, skin-on chicken pieces roasted with whole garlic cloves, shallots, fresh thyme, rosemary, white wine, and chicken broth. This simple recipe results in golden, crispy skin and tender, juicy meat with a rich garlic aroma, perfect for a comforting family dinner.

Ingredients

Scale

Chicken and Seasoning

  • 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

Vegetables 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)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for roasting the chicken.
  2. Prepare the 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 evenly on the bottom of the casserole dish, then add about half of the whole garlic cloves. Sprinkle fresh thyme and rosemary evenly over the aromatics.
  4. Season Chicken: Place the bone-in, skin-on chicken pieces on top of the shallots and garlic. Drizzle avocado or olive oil generously over both sides of the chicken. Season all over with sea salt and ground black pepper.
  5. Arrange and Add Herbs: Arrange the chicken skin side up in the casserole dish. Sprinkle more fresh thyme over the top and tuck the remaining garlic cloves between the chicken pieces.
  6. Add Liquids: Pour the chicken broth and white wine around the edges of the pan, avoiding pouring directly onto the chicken to keep the seasoning intact. For a non-alcoholic substitute, combine lemon juice with chicken broth to reach 1/2 cup.
  7. Roast Chicken: Roast uncovered 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. Finish with Broiler (Optional): For extra crispy and darker skin, switch the oven to broil for the last 5 to 7 minutes, watching closely to avoid burning.
  9. Serve: Remove from oven and spoon the flavorful pan sauce over the chicken to keep it moist. Pair with mashed potatoes, roasted vegetables, pasta, or rice for a complete meal.

Notes

  • Use Reynolds Wrap® Heavy Duty Foil or similar high-quality foil to line the pan for easy cleanup and safe cooking.
  • White wine can be substituted with a mixture of lemon juice and chicken broth to avoid alcohol.
  • Check internal temperature with a meat thermometer to ensure safety, aiming for 165°F (74°C).
  • Turning on the broiler in the last minutes crisps skin but watch carefully to prevent burning.
  • Leftover pan sauce is delicious spooned over the chicken or used as a dip.
  • Prepare side dishes while the chicken roasts to save time.

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