Go Back
french-garlic-chicken-casserole-dish-oven-roasted

Easy Oven-Roasted French Garlic Chicken

Bone-in chicken roasted at 400°F with whole garlic cloves, shallots, fresh thyme, rosemary, and white wine for a rich golden pan sauce. Crispy skin, tender meat, and incredible aroma.
Print Recipe Save to Pins
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, French
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 lbs bone-in skin-on chicken thighs, drumsticks, or leg quarters
  • 0.25 cup avocado oil or olive oil
  • sea salt and ground black pepper to taste
  • 3 medium shallots thinly sliced
  • 20 whole garlic cloves peeled, up to 25 cloves
  • 1 small bunch fresh thyme
  • 3 sprigs fresh rosemary up to 4 sprigs
  • 0.5 cup chicken broth
  • 0.5 cup dry white wine Chardonnay or Pinot Grigio recommended

Equipment

  • Large casserole dish
  • Aluminum foil
  • Instant-read thermometer
  • Spoon for basting

Method
 

  1. Preheat the oven to 400°F (204°C). Line a large casserole dish with foil.
  2. Thinly slice shallots and spread evenly on the bottom of the casserole dish. Scatter half the garlic cloves over the shallots. Sprinkle fresh thyme and rosemary evenly across the base.
  3. Place chicken pieces on top of the shallot and garlic layer. Drizzle generously with oil on both sides. Season all over with sea salt and ground black pepper.
  4. Arrange chicken skin side up. Tuck remaining garlic cloves between pieces and sprinkle more fresh thyme over the top.
  5. Pour chicken broth and white wine along the edges of the pan only — not over the chicken. This preserves the seasoning and allows the skin to crisp.
  6. Roast uncovered for approximately 1 hour until the skin is deep golden and crispy and the internal temperature reads 165°F (74°C). For extra crispy skin, broil for the last 5 to 7 minutes.
  7. Remove from oven and spoon the pan sauce over the chicken. Rest for 5 minutes, then serve with roasted garlic and shallots spooned over each piece.

Notes

White wine substitute: juice of 1 lemon topped with chicken broth to reach 1/2 cup. Use bone-in skin-on chicken for best results. If using boneless chicken, reduce cook time to 35 to 40 minutes. Pairs well with mashed potatoes, pasta, rice, or crusty bread to soak up the pan sauce.