Description
This easy oven-roasted French garlic chicken is juicy and flavorful, infused with rich garlic aroma and spices, perfect for weeknights or entertaining guests.
Ingredients
Scale
- 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
- 1/2 cup chicken broth
- 1/2 cup white wine (such as chardonnay or pinot grigio)
Instructions
- Preheat your oven to 400°F (200°C).
- Tear off a large sheet of Reynolds Wrap® Heavy Duty Foil, big enough to wrap the chicken pieces, with space around them.
- Pat the chicken dry with paper towels.
- Rub the chicken with avocado or olive oil and season with salt and pepper.
- Place sliced shallots, whole garlic cloves, thyme, and rosemary on the foil.
- Lay the chicken on top of the shallots and garlic, and pour the chicken broth and white wine around the chicken.
- Fold the foil to seal it, leaving some air space inside, and place the packet on a baking sheet.
- Roast in the preheated oven for 35 to 45 minutes, checking for an internal temperature of 165°F (74°C).
- For crispy skin, open the foil for the last 8-10 minutes and roast uncovered until browned.
Notes
Use bone-in, skin-on pieces for best flavor and juiciness. Let the chicken rest for 5-10 minutes after cooking to lock in juices.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 300mg
- Fat: 27g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 110mg