Oven Roasted French Garlic Chicken | Lysa Long

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Oven Roasted French Garlic Chicken

Ingredients

For the Chicken 2.5 to 3 lbs Bone-in, skin-on chicken Thighs or drumsticks work wonderfully.
1/4 cup Avocado or olive oil Olive oil helps crisp up the skin.
Sea salt and ground black pepper
Essential seasonings to taste.

For the Aromatics
3 medium Shallots Thinly sliced; onions can be used as a substitute.
20 to 25 whole Garlic cloves Fresh is best.
1 small bunch Fresh thyme Dried thyme can be used, but fresh offers a brighter flavor.
3 to 4 sprigs Fresh rosemary Use dried sparingly.

For the Sauce
1/2 cup Chicken broth Low-sodium is preterred.
1/2 cup White wine Chardonnay or Pinot Grigio; chicken broth can be a nonalcoholic substitute.

Cooking Instructions
1. Preheat your oven to 400°F (204°C) and line a casserole dish with heavy-duty foil for easy cleanup.

2. Layer the sliced shallots across the bottom of the dish, followed by half of the garlic cloves. Sprinkle fresh thyme and rosemary over this aromatic bed.

3. Drizzle the chicken with olive oil, then generously season with sea salt and black pepper. Position the chicken skin-side up on the shallots and garlic, adding remaining garlic around it.

4. Pour chicken broth and white wine gently into the dish, avoiding splashing the chicken to keep seasonings concentrated.

5. Roast uncovered in the preheated oven for about 1 hour, until golden brown and crispy.
Internal temperature should read 165°F (74°C). Broil for an extra 5-7 minutes if desired.

6. Once done, spoon pan juices over the chicken and serve with mashed potatoes, rice, or roasted vegetables.