Description
This easy oven-roasted French garlic chicken features bone-in, skin-on chicken infused with aromatic garlic, shallots, fresh thyme, and rosemary, roasted to golden perfection with crispy skin and juicy meat.
Ingredients
Units
Scale
Ingredients
- Reynolds Wrap® Heavy Duty Foil
- 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 cup chicken broth (instead of wine, you can add 1 tbsp lemon juice if you want a tangy flavor)
Instructions
- Prepare the Oven & Pan Preheat the oven to 400°F / 204°C. Line a large casserole or roasting pan with Reynolds Wrap® Heavy Duty Foil for easy cleanup.
- Season the Chicken Spread the thinly sliced shallots evenly on the bottom of the pan. Add half of the garlic cloves, and sprinkle the fresh thyme and rosemary over them. Place the chicken on top, skin side up. Drizzle generously with avocado or olive oil and season all over with salt and pepper. Scatter the remaining garlic cloves around the chicken, and sprinkle a bit more thyme on top.
- Add Liquid Pour chicken broth around the edges of the pan (not directly on top of the chicken) to keep the seasonings in place. Optional: Add 1 tablespoon lemon juice to the broth if you want a bright, slightly acidic flavor.
- Roast the Chicken Roast uncovered in the oven at 400°F / 204°C for about 1 hour, or until the chicken skin is golden and crispy. The internal temperature should reach 165°F / 74°C. For extra crispy, golden skin, turn on the broiler for the last 5–7 minutes.
- Serve Remove from the oven and spoon the flavorful pan juices over the chicken. Serve with mashed potatoes, roasted vegetables, pasta, rice, or potato gratin.
