Easy, Oven-Roasted French Garlic Chicken (video)
This post is sponsored by Reynolds Wrap®
One of my all-time favorite chicken recipes! Easy, oven-roasted French garlic chicken, made with garlic, shallots, thyme, rosemary, and white wine. This recipe is sponsored by Reynolds Wrap®. Reynolds Wrap® is a staple in my kitchen, and makes prepping, cooking, and cleanup easier so I get to spend more time with my family enjoying this delicious dish.
You’ll fall in love with this easy chicken recipe from the first bite! The aroma alone is mouthwatering! Enjoy it with a side dish of your choosing – pasta, rice, mashed potatoes, or potato gratin.
Watch My French Garlic Chicken Tutorial
Watch my YouTube French garlic chicken video tutorial for step-by-step instructions and see how I prepare this easy recipe at home. Plus, more recipe tips! Want to stay up to date on the latest recipes? Make sure to subscribe to my website email list and my YouTube channel and turn on notifications.
Ingredients & Supplies for the Recipe
Here are the main ingredients you’ll need to prepare this roasted chicken at home. Find the full list of ingredients with measurements in the printable recipe card below.
- Reynolds Wrap® Heavy Duty Foil – this strong and durable foil is perfect for cooking heavier foods since you don’t have to worry about it ripping or tearing.
- Bone-in, Skin-on Chicken: chicken drumsticks, thighs, or leg quarters will all work great for this recipe. Chicken breast with the skin on will also work.
- Garlic: the more, garlic the better for this dish! I serve the roasted garlic with the chicken.
- Fresh Thyme & Rosemary: fresh herbs are a must for this dish. They add an incredible amount of flavor and aroma.
- White Wine: the acidity from the wine helps balance out the richness of the dish. I like to use a Chardonnay or Pinot Grigio.
Preparing the Casserole Pan
Since this French garlic chicken recipe comes together in no time, you’ll want to start preheating your oven right away to 400°F/204°C.
Next, prepare a large casserole dish for roasting. Use Reynolds Wrap® Heavy Duty Foil to line the inside of the pan. It is high quality and safe to use for cooking, making the foil my go-to in the kitchen. It makes for easier cleanup, too.
How to Make French Garlic Chicken
Now, for putting together this easy chicken recipe.
- Thinly slice the shallots, then spread them evenly on the bottom of your casserole pan. Add about half of the whole garlic cloves. Sprinkle the fresh thyme and rosemary evenly.
- Place the chicken on top of the shallots and garlic. Drizzle generously with avocado or olive oil on both sides. Next, season generously all over with salt and ground black pepper.
- Arrange the seasoned chicken skin side up in the casserole. Sprinkle more fresh thyme over the top and add the remaining garlic cloves in between the chicken pieces.
- Pour the chicken broth and white wine along the edges of the pan. Try not to pour it over the chicken, as this will rinse away the seasonings.
- Need a substitute for white wine? Squeeze the juice of 1 lemon into a measuring cup, then add chicken broth until you have ½ cup.
Roasting Instructions for Chicken
Roast the chicken uncovered at 400°F/204°C for approximately 1 hour, until the chicken skin is golden and crispy. The internal temperature should reach 165°F/74°C. For extra crispy and darker skin, turn on your oven broiler for the last 5 to 7 minutes.
Remove the chicken from the oven and use a spoon to pour the resulting pan sauce over the chicken, keeping the skin hydrated.
Side Dish Suggestions
This easy French garlic chicken pairs will with a variety of side dishes. Mashed potatoes, roasted potatoes, potato gratin, pasta or even rice. Prepare your side dish while the chicken is roasting. Check out some of my recipe ideas:
- Creamy Sweet Potato Gratin with Reynolds Wrap®
- Bacon & Roasted Butternut Gnocchi
- Buttery Mashed Potatoes
- Butter & Thyme Mashed Sweet Potatoes
For serving, spoon some of the pan sauce and the roasted garlic and shallots over each piece of chicken.
More Recipes to Try!
Enjoyed this easy and delicious chicken recipe? Check out some of my other recipes you’re sure to enjoy!
- Baked Chicken Skewers with Reynolds Wrap® – juicy and tender chicken breast baked on skewers, served with oven-roasted potatoes and a creamy ranch dipping sauce!
- Sausage & Chicken Jambalaya Foil Packets – make delicious jambalaya right on the grill, cooked in foil packets using Reynolds Wrap®!
- Creamy Mushroom Chicken – juicy roasted chicken over a bed of rich and creamy mushroom sauce! An instant hit!
- Lemon & Dill Chicken– easy, one-pan meal with roasted chicken and asparagus in a light lemon and dill sauce.
- Cranberry Orange Roasted Chicken – an aromatic and delicious dish with tart cranberries and a rich, orange-flavored sauce to serve with the juicy chicken.
- Classic Duck Confit – the most delicious duck recipe! Super tender duck legs cooked in duck fat, served with plum sauce. My favorite!
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Easy, Oven-Roasted French Garlic Chicken (video)
Ingredients
- 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 & 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
- 1/2 cup chicken broth
- 1/2 cup white wine, such as chardonnay or pinot grigio
Instructions
Preparing for the Recipe:
- Since this French garlic chicken recipe comes together in no time, you’ll want to start by preheating the oven to 400°F/204°C.
- Next, prepare a large casserole dish for roasting. Use Reynolds Wrap® Heavy Duty Foil to line the inside of the pan. It is high quality and safe to use for cooking, making the foil my go-to in the kitchen. It makes for easier cleanup, too.
Seasoning the Chicken:
- Thinly slice the shallots, then spread them evenly on the bottom of your casserole pan. Add about half of the whole garlic cloves. Sprinkle the fresh thyme and rosemary evenly.
- Place the chicken on top of the shallots and garlic. Drizzle generously with avocado or olive oil on both sides. Next, season generously all over with salt and ground black pepper.
- Arrange the seasoned chicken skin side up in the casserole. Sprinkle more fresh thyme over the top and add the remaining garlic cloves in between the chicken pieces.
- Pour the chicken broth and white wine along the edges of the pan. Try not to pour it over the chicken, as this will rinse away the seasonings.
- Need a substitute for white wine? Squeeze the juice of 1 lemon into a measuring cup, then add chicken broth until you have ½ cup.
Roasting Instructions:
- Roast the chicken uncovered at 400°F/204°C for approximately 1 hour, until the chicken skin is golden and crispy. The internal temperature should reach 165°F/74°C. For extra crispy and darker skin, turn on your oven broiler for the last 5 to 7 minutes.
- Remove the chicken from the oven and use a spoon to pour the resulting pan sauce over the chicken, keeping the skin hydrated.
- This easy French garlic chicken pairs will with a variety of side dishes. Mashed potatoes, roasted potatoes, potato gratin, pasta or even rice. Prepare your side dish while the chicken is roasting.
Hello Tanya!
I made this just yesterday and it was a hit. Actually, still a hit today with leftovers. I seared the chicken first and then followed everything to a t. Simple and elegant, yet absolutely delicious meal. I served it with farro and Brussel sprouts and it was very yummm. Thank you for helping us people with hectic schedules and kiddos to eat and cook elegant meals without slaving in the kitchen… yes, I often feel chefy, but love recepies that yuield such perfection! Well done over and over again! Thank you Tatyana
Hi Masha! That is so wonderful to hear! I’m so glad you and your family enjoyed the dish. Brussel sprouts and farro sound amazing on the side, too!
You’re very welcome! I love a good simple recipe myself!
Does the alcohol cook out during the 1 hour cooking time? I am allergic to alcohol but I don’t want to use lemon or extra chicken broth. Thank you!
Hi Lucia! If you are allergic to alcohol, I recommend omitting it altogether. While most of the alcohol will cook out during the baking process, there is no guarantee that all of it will be gone.
Hi!
Thank you for providing all of your recipes. I’ve tried several and have not been disappointed in any way. I always seem to make slight alterations to suit our personal tastes but keep mostly to the main recipe for ingredient amounts and cooling times. Tonight we’re doing up some French Garlic Chicken thighs with side of roasted cauliflower and small yellow potatoes. I’ve made this dish a month or 2 ago and it was amazing!
Again, thank you for providing these recipes and videos.
Hi Rod! Thank you so much for trusting my recipes. I’m very happy you’ve been enjoying them! I’m always changing things up a bit, too. It makes things more interesting. Hope you love this chicken recipe, too! It’s one of my favorites!
Absolutely AMAZING! Fragrant and Easy to make. I substituted “Sweet Vidalia Onions” for the Shallots (because the market I visited didn’t have Shallots). I also added chicken breasts along with the legs and thighs (some folks around here are partial to the white meat of chicken). Thank you for this recipe. It will be served again!
Hi David! That’s so wonderful to hear! I’m very happy you enjoyed the dish! It’s one of my personal favorites, and I make it all the time! Thank you for taking the time to leave a review!
Hello Tanya
Can you Bake these around 350-375? And for how long if OK to do so. Thanks I appreciate all your Recipes. Keep them coming 🙂
Hi Sel! Sure, you can roast the chicken at a lower temperature. 375F would be a good temperature. The chicken will take around 1 hour and 15, 20 minutes. Just keep an eye on it and roast until the skin is golden. Enjoy!
I just had to stop by and tell you how much I love this chicken recipe. It reminds me of my favorite dish, Roasted Chicken with garlic at the Restoration Hardware Restaurant. I don’t get there often so I’m thrilled to have this recipe to make it at home! Now when I do go to RH for lunch/dinner I may have to order something else because now I can make it at home. Looking forward to making more of your recipes. Thank you!
Hi Dawn! That’ so wonderful to hear! I’m so happy you’re loving my recipe. It’s definitely one of my favorites, too. We have this almost every week!
Thank you for taking the time to leave a review!
Made this last week for the family and it was not only easy but delicious also and the leftovers were amazing. Thank you for providing easy, simple and nutritious meals options.
Hi Dale! That’s wonderful to hear! I’m so happy this dish was a hit with your family!
Thank you for taking the time time to leave a review!
This was super delish! Can I use parchment paper instead? The foil was a fail for me.
Thanks!
Hi Dee! I’m so happy you loved this chicken dish! One of my favorites!
Yes, parchment paper will work, too, or you can just use an unlined pan. Thank you for taking the time to leave a review!
Could I also make this with chicken breast? If so, should I modify cook time and temp?
Hi Maria! Yes, this will be fantastic with chicken breast, too. Bake at the same temperature (400F), but adjust the time only as needed. You want the thickest part in the center to reach 165F; 1 hour should be plenty of time. Enjoy!
I don’t understand why you need to use foil. Your beautiful casseroles is good enough and that way you can serve right out of it.
Hi Deborah! You don’t have to use it, but I find it makes clean up so much easier! Much less scrubbing to do after dinner. I hope you enjoy the dish!
Can I use white cooking wine in place of a white wine?
Hi Adam! If you’re using cooking wine, make sure to adjust the amount of salt because cooking wine is heavily salted. Otherwise, you can follow the recipe as written. Enjoy!
So good! I used dried herbs, 8 cloves of garlic and garlic powder, and substituted juice of half a lemon plus a little sherry wine and water for the white wine. Amazing. Would definitely make it again. I might pull it out of oven a little sooner.
Hi MJ! That’s so wonderful to hear! I’m so glad you loved this recipe! It’s my favorite roasted chicken dish!
Thank you for taking the time to leave a review!
Thank you for this amazing recipe. My hubby isn’t a big fan of chicken and he loves this dish. I have it on a regular rotation. It’s so easy and so delicious. We both love it! The aluminum foil trick is the best too! Thanks so much!
Hi Sara! That’s so wonderful to hear! I’m so glad this recipe is a hit with your family! It’s my go-to recipe for roasted chicken.
Thank you so much for trying my recipes and for taking the time to leave a review!
20-25 garlic cloves? Whole or squashed with a knife?
Hi Carla! I keep my garlic cloves whole, not crushed. You can slice them, if you prefer. Enjoy!