Easy, Oven-Roasted French Garlic Chicken

This easy, oven-roasted French garlic chicken is one of my favorite rustic dishes. It features tender chicken pieces roasted to golden perfection with plenty of garlic, herbs, and a touch of white wine. The result is a savory, aromatic meal that’s full of deep, comforting flavor and requires minimal prep.

Why You’ll Love This Recipe

I love how simple yet elegant this dish is. The garlic mellows as it roasts, becoming soft and sweet, while the chicken develops a crisp skin and juicy interior. I don’t need fancy ingredients or complicated techniques—just one pan and a handful of pantry staples. It’s the kind of meal I can make on a quiet Sunday evening or serve to guests and still impress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Bone-in, skin-on chicken thighs or drumsticks

• Garlic cloves, peeled (whole)

• Olive oil

• Dry white wine

• Chicken broth

• Fresh rosemary or thyme

• Salt

• Black pepper

• Optional: lemon juice for brightness

Directions

1. I preheat the oven to 375°F (190°C).

2. In a large oven-safe skillet or roasting dish, I heat olive oil and briefly sauté the garlic cloves just until they start to soften and turn golden—this releases their flavor without burning them.

3. I season the chicken generously with salt and pepper, then nestle it into the pan, skin-side up, over the garlic.

4. I add the fresh herbs and pour in the white wine and chicken broth, letting the liquid pool around the chicken but not cover it—this helps the chicken roast rather than boil.

5. I roast the dish uncovered for about 40–45 minutes, basting once or twice with the pan juices. I look for crispy golden skin and garlic that’s soft enough to spread.

6. If I want extra color, I broil the chicken for the last 2–3 minutes.

7. Before serving, I sometimes squeeze a bit of lemon juice over the top for added brightness.

Servings and timing

This recipe serves 4 people. It takes about 15 minutes to prep and 45 minutes to roast, so I have a complete meal on the table in around an hour.

Variations

When I want a creamier version, I stir in a splash of heavy cream during the last 10 minutes of roasting. For extra richness, I dot a bit of butter over the chicken before it goes into the oven. Sometimes I add halved baby potatoes or carrots to the pan for a one-dish meal. If I don’t have wine, I use extra broth and a splash of vinegar for acidity.

Storage/Reheating

Leftovers keep well in an airtight container in the fridge for up to 3 days. I reheat them in the oven at 350°F (175°C) until warmed through, or gently on the stovetop with a bit of extra broth. The garlic can be mashed into the pan juices to create a quick sauce when reheating.

FAQs

Can I use boneless chicken?

Yes, I’ve used boneless thighs or breasts, but I adjust the cooking time—about 25–30 minutes. I still prefer bone-in for more flavor and juiciness.

Do I need to peel all the garlic?

I do, because peeled garlic softens more evenly and blends beautifully into the sauce. It’s worth the extra few minutes.

What kind of white wine works best?

I usually go with something dry like Sauvignon Blanc or Chardonnay. If I wouldn’t drink it, I don’t cook with it.

Can I make this ahead of time?

Yes, I often prep the dish and marinate the chicken in the pan with garlic and wine a few hours ahead. Then I roast it when ready to serve.

What can I serve with this chicken?

I like to serve it with crusty bread to soak up the garlic juices, or alongside mashed potatoes, rice, or roasted vegetables.

Conclusion

This oven-roasted French garlic chicken is one of those cozy, flavor-packed meals I never get tired of making. It’s easy, fragrant, and full of old-world charm with a modern shortcut. Whether I’m feeding family or hosting friends, it always delivers deep flavor with minimal effort.