Easy, Oven-Roasted French Garlic Chicken (video)
This easy, oven-roasted French Garlic Chicken is infused with whole garlic cloves, fresh herbs, olive oil, and a white wine broth—perfectly sealed in foil and oven-roasted to juicy, crispy perfection.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 ½ 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
- 1 Small bunch fresh thyme
- 3 to 4 sprigs Fresh rosemary
- ½ cup Chicken broth
- ½ cup White wine such as chardonnay or pinot grigio
- 1 Reynolds Wrap® Heavy Duty Foil
Instructions
Instructions
- Preheat your oven to 400°F (200°C). This heat really gets the foil packet cooking right.
- Grab a big sheet of Reynolds Wrap® Heavy Duty Foil and lay it out on a baking sheet.
- Arrange chicken pieces on foil, skin side up. Drizzle with avocado oil.
- Season chicken generously with sea salt and black pepper.
- Scatter sliced shallots, garlic cloves, thyme, and rosemary around the chicken.
- Pour chicken broth and white wine evenly over everything.
- Fold the foil over the chicken and seal tightly to trap steam.
- Roast in the oven for 30 minutes. Afterward, open foil carefully for slow steam release.
- If desired, broil for 2-3 minutes for crispier skin.
Notes
Store leftovers separately to keep skin crisp. Use remaining broth-wine sauce over vegetables or rice later.