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Oven-Roasted French Garlic Chicken

Oven-Roasted French Garlic Chicken with Crispy Flavor Bliss

Experience the delightful Oven-Roasted French Garlic Chicken, combining crispy skin with a robust garlic sauce for a perfect dinner.
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Prep Time 20 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 4 pieces
Course: Dinner
Cuisine: French
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2.5 to 3 lbs Bone-in, skin-on chicken Provides moisture and richness to ensure juiciness when roasted.
For the Oil and Seasoning
  • 0.25 cup Avocado or Olive Oil Enhances browning and flavor; olive oil gives a classic taste.
  • Sea Salt Essential for seasoning; adjust to taste for a perfect flavor intensity.
  • Ground Black Pepper Essential for seasoning; adjust to taste for a perfect flavor intensity.
For the Aromatics
  • 3 medium Shallots Thinly sliced; adds sweetness and depth; can substitute with onions if needed.
  • 20 to 25 whole cloves Garlic Roasts to sweet perfection, mellowing sharpness, and is crucial for the dish's flavor.
For the Herbs
  • 1 small bunch Fresh Thyme Introduces an earthy aroma; fresh is preferred, but dried can be substituted as necessary.
  • 3 to 4 sprigs Fresh Rosemary Adds a robust piney flavor; swap with dried rosemary in smaller amounts if needed.
For the Liquid
  • 0.5 cup Chicken Broth Offers moisture and richness to the sauce; low-sodium options are best for less salt.
  • 0.5 cup White Wine Like Chardonnay or Pinot Grigio; deepens flavor; can be replaced with extra broth for an alcohol-free version.

Equipment

  • Oven
  • casserole dish
  • Meat Thermometer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (204°C). Line a casserole dish with Reynolds Wrap® Heavy Duty Foil for easy cleanup.
  2. Spread the sliced shallots evenly across the bottom of the lined casserole dish, add half of the garlic cloves, then sprinkle the fresh thyme and rosemary over the shallots.
  3. Coat the chicken with olive oil, season with salt and pepper, then place it skin-side up over the shallots and garlic, topping with remaining garlic and thyme.
  4. Pour chicken broth and white wine around the chicken, avoiding direct contact with the skin.
  5. Roast uncovered in the preheated oven for about 1 hour until the skin is golden brown and crispy, ensuring the internal temperature reaches 165°F (74°C).
  6. Switch your oven to broil for an additional 5-7 minutes for extra crispiness, watching closely to prevent burning.
  7. Remove the chicken from the oven and spoon the pan juices over the top, serving with sides like creamy mashed potatoes, fluffy rice, or roasted vegetables.

Nutrition

Serving: 1pieceCalories: 450kcalProtein: 35gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 18gCholesterol: 100mgSodium: 300mgPotassium: 600mgVitamin A: 5IUVitamin C: 2mgCalcium: 2mgIron: 10mg

Notes

Allow the chicken to rest for 10 minutes after roasting for optimal juiciness. Store leftovers in an airtight container for up to 3 days.

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