Easy, Oven-Roasted French Garlic Chicken There’s something undeniably magical about the simplicity and elegance of French cooking, and this Easy Oven-Roasted French Garlic Chicken is the perfect example

Why This Recipe Works & What “French Garlic” Means Here

“French garlic chicken” tends to evoke rustic, aromatic, bold flavors: generous garlic, fragrant herbs (thyme, rosemary), sometimes shallots, white wine or broth, and slow oven roasting to let flavors meld. The garlic softens, sweetens, and becomes part of the sauce rather than just a raw bite.

This recipe leans on those principles:

• Bone‑in, skin‑on pieces for more flavor and juiciness

• Lots of whole garlic + shallots to roast and mellow

• Herbs like thyme and rosemary

• A pan sauce made from roasting juices + broth or wine

• Roasting uncovered (or finishing under broiler) for crispy skin

• Easy enough for weeknight, impressive enough for guests

The version from Tatyana’s Everyday Food / Reynolds Wrap is a great model: roast chicken pieces over shallots, garlic, herbs, with wine + broth in the pan to make sauce. Reynolds Brands The “Cooked by Lina” version emphasizes searing first, then roasting, plus optional finish with mustard or lemon. Cooked By Lina I’ll build a “master version” combining best practices.

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Ingredients (for ~4–6 servings)

Here’s a flexible ingredient list. You can scale up or down, or tweak based on local ingredients.

Chicken & Basics

• 1.8–2.2 kg (4–5 lb) bone‑in, skin‑on chicken pieces (thighs, legs, drumsticks, or mix)

• Salt (kosher or sea)

• Freshly ground black pepper

• Olive oil (or avocado oil)

• Unsalted butter (optional, for richness)

Garlic, Aromatics & Herbs

• 20–25 whole garlic cloves, peeled

• 3 medium shallots, thinly sliced

• Fresh thyme sprigs (about 4‑5)

• Fresh rosemary sprigs (3‑4)

• (Optional) Other herbs: parsley, tarragon, or sage

Liquids & Sauce Base

• ½ cup (120 ml) chicken broth (or stock)

• ½ cup (120 ml) dry white wine (e.g. Chardonnay or Pinot Grigio) — or substitute extra broth + lemon juice if wine is not available Reynolds Brands

Optional Flavor Boosts

• Lemon juice (1 lemon)

• Dijon mustard (1 tsp)

• A little honey or sugar (to balance acidity)

• Extra butter at finish for richness

Side Vegetables (optional to roast in pan)

• Potatoes (cut into chunks)

• Carrots, parsnips, onions, or root vegetables

• Lightly seasoned (salt, pepper, olive oil)

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Equipment & Preparation

• Roasting pan, casserole or ovenproof dish

• Foil or lining (for easier cleanup)

• Skillet or ovenproof pan (if you want to sear first)

• Sharp knife, cutting board

• Tongs, spoon, spatula

• Meat thermometer

• Aluminum foil (for tenting)

Before cooking:

1. If possible, bring chicken pieces to near room temperature (~20–30 min) to roast more evenly.

2. Preheat your oven (target ~200 °C / 400 °F) or adjust depending on your oven’s behavior.

3. Line or grease your roasting pan; you can line with foil for easier cleanup (as Tatyana’s recipe does) Reynolds Brands

4. Peel the garlic, slice shallots, pick herbs, measure liquids ahead (mise en place matters).

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Step‑by‑Step Instructions

Here’s a detailed timeline and technique guidance.

Step 1: Season & (Optionally) Sear the Chicken

• Pat chicken pieces dry thoroughly with paper towels. Dry skin = better browning.

• Season generously all over with salt & pepper.

• (Optional but helpful) In an ovenproof skillet or pan, heat olive oil + butter over medium–high heat. Sear pieces skin‑side down until golden brown (3–5 min). Flip and sear the other side briefly. This step gives extra flavor and crisping. (Cooked by Lina version uses this sear‑then‑roast method.) Cooked By Lina

• Transfer chicken to roasting pan (if seared in separate pan) or keep in same pan if it’s ovenproof.

Step 2: Arrange Aromatics & Garlic

• On the bottom of the roasting pan, spread the sliced shallots and scatter about half the whole garlic cloves.

• Place fresh thyme and rosemary sprigs among the shallots and garlic.

• Nestle the chicken pieces on top of this bed, skin side up.

• Scatter remaining garlic around and over the chicken.

• Optionally tuck some herbs under or between pieces.

The goal: those aromatics will infuse flavor upward into the chicken and downward into the pan juices.

Step 3: Add Liquids (Broth + Wine) Carefully

• Pour the chicken broth and white wine around the edges of the pan (not directly over the chicken, to avoid washing off seasonings) Reynolds Brands

• If substituting for wine: use broth + a squeeze of lemon to balance acidity. Reynolds Brands

• At this point you can optionally add a bit of Dijon mustard or lemon juice (1 tsp or 1 Tbsp) for brightness (some versions like Lina’s include that twist) Cooked By Lina

Step 4: Roast in Oven (Uncovered)

• Place the pan in the preheated oven at ~200 °C / 400 °F.

• Roast uncovered for approximately 50–70 minutes (timing depends on chicken piece size), until:

   • The skin is golden, crisp, and nicely browned.
   • Internal temperature reaches ~74 °C / 165 °F in the thickest part (thigh near bone) using a meat thermometer.

• If the skin browns too fast, tent loosely with aluminum foil partway through.

• For extra crispness, you can broil (highest setting) for 5–7 minutes at the end, watching closely to avoid burning.

Tatyana’s version roasts about 1 hour and may broil for final crispness. Reynolds Brands

Step 5: Baste & Finish & Rest

• During roasting, you can spoon pan juices or melted garlic/herb liquid over the chicken a time or two (basting) to moisten and deepen flavor.

• When done, remove from oven and rest for ~10 minutes (loose foil tent). Resting helps juices redistribute and avoids a dry result.

• Use a spoon to pour the fragrant pan sauce (shallots, garlic, herbs, cooking liquid) over the chicken before serving.

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Tips, Tricks & Pro Secrets

• Use a thermometer — relies less on guesswork, ensures juiciness without overcooking.

• Don’t overpeat garlic — whole roasted garlic becomes mellow, sweet, almost nutty.

• Shade delicate herbs — remove or shield herbs that burn quickly.

• Keep roasting rack or height appropriate — if too close to heat, skin may burn; too low, it may steam.

• Control oven hot spots — rotate pan if needed for even roasting.

• Trim excess skin or fat — reduces flareups and uneven browning.

• If using a whole chicken instead of pieces, truss it (tie legs) for more even cooking (as in French poulet rôti method) MICHELIN Guide

• Use foil lining or parchment for easier cleanup (as in Tatyana’s version) Reynolds Brands+1

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Variations & Adaptations

You can tweak this base for flavor preferences, available ingredients, or dietary constraints.

1. Whole Chicken (“Poulet Rôti”) Version

Instead of pieces, use a whole chicken (~1.5–2 kg). Truss the bird, stuff cavity with herbs & garlic, and roast similarly at ~190–200 °C until internal temperature at thigh ~74 °C. (The Michelin‑style French roast chicken uses butter + herbs + garlic and trussing method.) MICHELIN Guide

2. Creamy Garlic Version

At the end, stir in a splash of cream or crème fraîche to the pan sauce before basting chicken, giving a silky, rich finish (mustard or wine reduction base works well).

3. Lemon‑Garlic Twist

Add lemon halves (cut) into the pan with chicken, squeeze after roasting. Or use lemon juice in the wine/broth mix.

4. Herb Variations

Use herbs like tarragon, parsley, sage, or Herbes de Provence for French nuance (similar to roast chicken with Herbes de Provence) Two Cloves Kitchen

5. Vegetable Roast with Chicken

Toss potatoes, carrots, onions, or root veggies in olive oil/herbs and place under or around chicken so they roast in the same pan and absorb flavors.

6. Garlic Butter Under Skin

Mix butter + minced garlic + herbs, gently lift chicken skin and smear the butter mix underneath, then roast. This gives deeper flavor. (French “5 Heads of Garlic Roast Chicken” version does similar under-skin butter/ garlic mixture.) frenchrevolutionfood.com

7. White Meat / Boneless Option

You can use boneless thighs or breasts, but reduce cooking time (~25–35 min) and watch carefully to avoid drying.

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Accompaniments & Serving Ideas

• Serve with mashed potatoes, roasted potatoes, or potato gratin (classic French pairing) Reynolds Brands+1

• Crusty bread or baguette to mop up garlic herb sauce

• Green vegetables: sautéed spinach, green beans, asparagus

• Simple salad with lemon vinaigrette

• For wine lovers, serve a crisp white (Chardonnay, Sauvignon Blanc) that pairs with garlic and herbs.

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Troubleshooting & Adjustments

Problem	Likely Cause	Solution
Skin not crisp enough	Too much moisture, pan crowded, covered too long	Roast uncovered, ensure chicken skin is dry, space pieces out, broil at end
Garlic burns / bitter	Too high heat or garlic too exposed	Place garlic around chicken, not directly facing heat, remove or shield if needed
Chicken dries out	Overcooking, insufficient basting	Use thermometer, rest chicken, baste during roasting
Sauce bland	Weak broth, low wine, low seasonings	Increase broth or wine, add salt, pepper, herbs; reduce sauce to concentrate
Uneven roasting	Oven hot spots, overlapping pieces	Rotate pan, space pieces, use even-sized pieces

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Timeline & Workflow Summary

Step	Time Estimate
Prep chicken, garlic, herbs, pan	10–15 min
(Optional) Sear chicken	5–7 min
Arrange aromatics & pour liquids	5 min
Roast in oven	50–70 min
(Optional) Broil final crisp	5–7 min
Rest & baste	10 min
Carve & serve	5 min

Total: about 1¼ to 1½ hours (active + passive time).

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Printable Recipe Version (Clean & Clear)

Easy Oven‑Roasted French Garlic Chicken
Serves: 4–6

Ingredients

• 1.8–2.2 kg bone‑in, skin‑on chicken pieces

• Salt, to taste

• Black pepper, to taste

• Olive oil

• Butter (optional)

• 20–25 garlic cloves, peeled

• 3 shallots, thinly sliced

• Sprigs of thyme, rosemary

• ½ cup chicken broth

• ½ cup white wine (or substitute broth + lemon juice)

• (Optional) Dijon mustard, lemon juice, extra herbs

Instructions

1. Preheat oven ~200 °C / 400 °F.

2. Pat chicken dry; season with salt & pepper. Optionally sear in pan with oil + butter until golden.

3. In roasting pan, arrange shallots, half the garlic, herbs. Place chicken on top; scatter remaining garlic.

4. Pour broth + wine around edges (not over chicken).

5. Roast uncovered ~50–70 minutes until internal temp ~74 °C and skin golden. Tent if browning too fast.

6. Optional broil for 5–7 min for crisp.

7. Rest for 10 minutes; baste with pan sauce. Serve.

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If you like, I can convert this into metric units / weights, or adapt it to ingredients you have in Casablanca (local wine substitute, herb availability, oven temp differences). Do you want me to send that version next?