Easy, Roasted French Garlic Chicken Recipe with Reynolds Wrap

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and provides a similar richness.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine maintains flavor without alcohol.

fresh thyme

🥗Healthier: dried thyme

💰Cheaper: none

Dried thyme is more accessible and has a longer shelf life.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: none

Chicken breast is leaner but can be more expensive.

Preheat the oven to 400 degrees Fahrenheit.

Line a large rectangle casserole pan with Reynolds Wrap Heavy Duty Foil.

Thinly slice a few shallots and spread them evenly in the bottom of the roasting pan.

Add about half of the 20 to 25 cloves of garlic into the bottom of the pan.

Add fresh rosemary and fresh thyme to the pan.

Transfer 2.5 to 3 pounds of chicken into the pan.

Drizzle avocado oil (or olive oil) generously over the chicken.

Season the chicken generously with salt and black pepper.

Add more fresh thyme onto the chicken.

Tuck the remaining garlic around the edges and in between the chicken.

Pour in 1/2 cup of chicken broth around the edges of the pan.

Pour in 1/2 cup of white wine (Chardonnay) around the edges of the pan.

Roast the chicken in the oven at 400 degrees Fahrenheit for about an hour until the skin is golden and crispy, and the internal temperature reaches 165 degrees Fahrenheit.

Baste the chicken with pan sauce using a spoon to keep it hydrated while it roasts.

Remove the chicken from the oven and serve with roasted garlic and shallots on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens