Easy, Oven-Roasted French Garlic Chicken
Easy, oven-roasted French Garlic Chicken with white wine. The best and easiest chicken recipe ever! You'll love it!
Equipment
- Oven
- Casserole Dish
- knife
- Measuring Cup
Ingredients
Chicken and Seasonings
- 2.5 to 3 lbs bone-in, skin-on chicken, thighs, drumsticks, or leg quarters
- ¼ cup avocado or olive oil
- Sea salt & ground black pepper to taste
- 3 medium shallots thinly sliced
- 20 to 25 garlic cloves whole
- small bunch fresh thyme
- 3 to 4 sprigs fresh rosemary
- ½ cup chicken broth
- ½ cup white wine such as chardonnay or pinot grigio
- Reynolds Wrap® Heavy Duty Foil
Instructions
Preparation
- Preheat the oven to 400°F/204°C.
- Line a large casserole dish with Reynolds Wrap® Heavy Duty Foil.
Seasoning the Chicken
- Spread the thinly sliced shallots evenly on the bottom of the casserole pan. Add half of the whole garlic cloves. Sprinkle with fresh thyme and rosemary.
- Place the chicken on top. Drizzle with avocado or olive oil and season with salt and black pepper.
- Arrange the chicken skin side up and sprinkle more fresh thyme. Add remaining garlic cloves.
- Pour chicken broth and white wine along the edges of the pan, avoiding the chicken.
Roasting Instructions
- Roast uncovered at 400°F/204°C for about 1 hour until the skin is golden and the internal temperature reaches 165°F/74°C.
- For extra crispy skin, turn on the broiler for the last 5 to 7 minutes.
- Remove chicken and pour pan sauce over it to keep it hydrated.
Notes
This dish pairs well with mashed potatoes, roasted potatoes, potato gratin, pasta, or rice.
Nutrition
Serving: 1servingCalories: 450kcalCarbohydrates: 10gProtein: 35gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 110mgSodium: 300mgPotassium: 800mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 2mg
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