Description
This Easy Oven-Roasted French Garlic Chicken recipe delivers juicy, tender, and flavorful chicken infused with fragrant garlic, fresh herbs, and shallots. Roasted at 400°F to achieve crispy skin while maintaining moist meat, it’s a simple yet impressive dish perfect for family dinners.
Ingredients
Scale
Chicken
- 2 1/2 to 3 lbs Bone-in, Skin-on Chicken
Seasonings & Aromatics
- Sea Salt & Ground Black Pepper, to taste
- 3 Medium Shallots, thinly sliced
- 20 to 25 Whole Garlic Cloves
- 1 small bunch Fresh Thyme
- 3 to 4 sprigs Fresh Rosemary
Liquids & Oils
- 1/4 cup Avocado or Olive Oil
- 1/2 cup Chicken Broth
- 1/2 cup White Wine (or substitute with lemon juice mixed with broth)
Instructions
- Preheat the Oven: Set your oven to 400°F (204°C) to ensure it reaches the ideal temperature for roasting the chicken evenly and achieving crispy skin.
- Prepare the Baking Dish: Line a large casserole dish with heavy-duty foil to make cleanup easier and protect the dish from sticking.
- Layer Aromatics: Spread the thinly sliced shallots and half of the whole garlic cloves evenly on the bottom of the lined casserole dish to create a flavorful bed for the chicken.
- Season the Chicken: Place the seasoned bone-in, skin-on chicken pieces skin-side up on top of the shallots and garlic. Drizzle with avocado or olive oil, and generously season with sea salt and ground black pepper.
- Add Herbs and Remaining Garlic: Distribute the remaining garlic cloves and fresh thyme and rosemary sprigs over and around the chicken to infuse herbal aroma and additional garlic flavor.
- Add Liquids: Carefully pour chicken broth and white wine around the chicken pieces in the dish, creating a flavorful base and helping keep the meat moist while roasting.
- Roast the Chicken: Place the dish uncovered in the preheated oven and roast for about 1 hour, or until the skin turns golden and crispy and the internal temperature of the chicken reaches 165°F (74°C) for safe consumption.
- Serve: Remove from the oven and spoon the delicious pan sauce made from the roasting liquids over the chicken before serving to enhance flavor and moisture.
Notes
- Use bone-in, skin-on chicken for the juiciest and most flavorful result.
- Feel free to substitute white wine with a lemon juice and broth mixture for a non-alcoholic version.
- Let the chicken rest a few minutes after roasting to allow juices to redistribute for tender meat.
- Ensure the chicken reaches an internal temp of 165°F (74°C) for food safety.
- The heavy-duty foil lining prevents sticking and simplifies cleanup.
