Oven-Roasted French Garlic Chicken That Melts in Your Mouth

Easy Oven-Roasted French Garlic Chicken is a time-efficient, flavorful dish perfect for busy weeknights.

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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: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

2 1/2 to 3 lbs bone-in, skin-on chicken (thighs, drumsticks, leg quarters) Provides rich flavor and moisture; can substitute with chicken breasts but adjust cooking time accordingly.
Sea salt & ground black pepper to taste; essential to enhance all flavors; adjust according to your personal preference.

For the Garlic & Herbs

3 medium shallots thinly sliced; adds sweetness and depth; white or yellow onions can be substituted if needed.
20 to 25 whole garlic cloves integral to the dish’s flavor and aroma; fresh garlic gives the best results.
small bunch fresh thyme offers a fragrant herbal note; dried thyme can substitute in smaller amounts.
3 to 4 sprigs fresh rosemary provides a robust flavor; if using dried rosemary, reduce the quantity for balanced taste.

For the Cooking Liquid

1/4 cup avocado or olive oil adds healthy fat for moisture; you can use other neutral oils if desired.
1/2 cup chicken broth essential for adding moisture and depth; low-sodium options are preferable.
1/2 cup white wine such as Chardonnay or Pinot Grigio; for non-alcoholic, replace with lemon juice mixed with chicken broth.

For Cleanup

Reynolds Wrap® Heavy Duty Foil helps with easy cleanup post-cooking; you can substitute with parchment paper if preferred.

Equipment

Oven
Casserole Dish
Meat thermometer

Method

Step-by-Step Instructions

Preheat your oven to 400°F (204°C) to ensure the correct cooking temperature.
Line a large casserole dish with Reynolds Wrap® Heavy Duty Foil to simplify cleanup.
Spread the sliced shallots on the bottom, followed by half of the garlic cloves, then sprinkle thyme and rosemary.
Place the chicken pieces skin-side up on top of the herbs, drizzle with oil, and season with salt and pepper. Scatter remaining garlic and thyme.
Pour chicken broth and white wine along the edges of the dish, avoiding direct contact with the chicken skin.
Roast uncovered in the oven for approximately 1 hour, until the skin is golden-brown and the internal temperature reaches 165°F (74°C).
For crispier skin, broil for an additional 5-7 minutes.
Let the dish rest for a few minutes and spoon the pan sauce over chicken before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 10gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 9gCholesterol: 110mgSodium: 300mgPotassium: 650mgFiber: 1gSugar: 1gVitamin A: 300IUVitamin C: 5mgCalcium: 20mgIron: 2mg

Notes

For best results, use fresh ingredients and ensure not to overcrowd the dish for even roasting.

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