Oven-Roasted French Garlic Chicken

Oven-Roasted French Garlic Chicken is a rustic and aromatic dish that captures the essence of French country cooking. Tender chicken pieces are slow-roasted in a generous amount of garlic, herbs, and olive oil, creating a savory, melt-in-your-mouth experience with minimal effort.

Why You’ll Love This Recipe

I love how simple ingredients come together to make something so deeply flavorful. The garlic becomes sweet and mellow as it roasts, infusing the chicken with a rich, aromatic essence. It’s a dish that feels elegant yet comforting, perfect for a relaxed dinner or an impressive Sunday meal. Best of all, everything cooks in the oven, freeing up my time while the flavors work their magic.

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 a whole cut-up chicken

• Garlic cloves, peeled (at least 20 for full flavor)

• Olive oil

• Fresh rosemary, thyme, or a mix of French herbs

• White wine or chicken broth

• Salt and black pepper

• Lemon juice (optional)

Directions

1. I start by preheating the oven to 375°F (190°C).

2. In a large baking dish or Dutch oven, I scatter the garlic cloves across the bottom.

3. I season the chicken generously with salt, pepper, and fresh herbs, then place it on top of the garlic.

4. I drizzle everything with olive oil and add a splash of white wine or chicken broth to keep the chicken moist and enhance the flavor.

5. I cover the dish with foil or a lid and roast for about 45 minutes.

6. Then, I remove the cover and roast for another 15–20 minutes to crisp the skin and caramelize the garlic.

7. Before serving, I like to squeeze a bit of lemon juice over the top for a touch of brightness.

Servings and timing

This recipe serves 4 to 6 people. Total time is about 1 hour and 10 minutes—15 minutes of prep and 55 minutes of roasting.

Variations

I sometimes add baby potatoes or carrots to the baking dish so they roast alongside the chicken and soak up the garlic and herbs. For extra richness, I finish the dish with a knob of butter just before serving. If I want a more intense flavor, I marinate the chicken in olive oil, garlic, and herbs a few hours ahead of roasting.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place the chicken in a covered baking dish and warm it in the oven at 325°F until heated through. A quick microwave reheating works too, but I prefer the oven to maintain the texture and flavor.

FAQs

How many garlic cloves should I use?

I usually go for at least 20 cloves, but there’s no limit. The garlic softens and sweetens as it roasts, so more just means more flavor.

Can I use boneless chicken?

Yes, boneless thighs or breasts work, but they cook faster. I reduce the roasting time and check for doneness around 30–35 minutes.

What type of white wine should I use?

I use a dry white wine like Sauvignon Blanc or Chardonnay, but chicken broth works just as well if I prefer not to cook with wine.

Can I make this dish ahead of time?

Yes, I often prep the chicken and garlic in the baking dish and refrigerate it a few hours ahead. Then I roast it when I’m ready to cook.

What should I serve with this?

I usually pair it with crusty bread to soak up the garlic oil, along with a green salad or roasted vegetables. Mashed potatoes also work beautifully.

Conclusion

Oven-Roasted French Garlic Chicken is one of those timeless recipes I keep coming back to. It’s simple, full of flavor, and comforting in the best way. The garlic becomes rich and buttery, the chicken stays juicy, and the whole dish fills the house with the most inviting aroma. It’s a true classic that never disappoints.