Empty My Fridge
Easy, Roasted French Garlic Chicken Recipe with Reynolds Wrap
Ingredients
- Reynolds Wrap® Heavy Duty Foil
- Chicken2 ½–3 lb
- Olive oil¼ cups
- Salt
- Black pepper · ground
- Shallot3
- Garlic20–25
- Thyme
- Rosemary3–4 sprigs
- Chicken broth½ cups
- White wine½ cups
Instructions
- Preheat the oven to 400°F/204°C.
- Line a large casserole dish with heavy duty foil.
- Thinly slice the shallots and spread them evenly over the bottom of the dish. Add about half of the whole garlic cloves and scatter the thyme and rosemary evenly over them.
- Place the chicken on the shallots and garlic. Drizzle both sides generously with the oil, then season all over with salt and black pepper.
- Arrange the chicken skin side up. Sprinkle more thyme on top and tuck the remaining garlic cloves between the pieces.
- Pour the chicken broth and white wine along the edges of the dish, not over the chicken.
- Roast uncovered at 400°F/204°C for about 1 hour, until the skin is golden and crispy and the internal temperature reaches 165°F/74°C. For darker, crispier skin, broil for the last 5 to 7 minutes.
- Remove from the oven and spoon the pan sauce over the chicken.
Summarized from Tatyana's Everyday Food's video. Watch it for the details.
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