Easy, Oven-Roasted French Garlic Chicken

This easy, oven-roasted French garlic chicken is one of those rustic dishes that fills my kitchen with irresistible aromas and brings out bold, comforting flavors with minimal effort. Juicy chicken pieces are bathed in a rich garlic and herb-infused sauce, then roasted to golden perfection. It’s simple, elegant, and deeply satisfying.

Why You’ll Love This Recipe

I love how this dish gives me gourmet French flavor without needing complicated steps or ingredients. Everything roasts in one pan, and the garlic mellows into a sweet, buttery sauce that’s perfect for spooning over the tender chicken—or soaking up with crusty bread. It’s a dish that feels special but fits right into a weeknight routine.

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 legs

• Garlic cloves (lots of them, peeled)

• Olive oil

• Unsalted butter

• Dry white wine (or chicken broth)

• Fresh thyme

• Fresh rosemary

• Salt

• Black pepper

• Optional: Dijon mustard or lemon juice for a tangy twist

directions

1. I preheat the oven to 375°F (190°C) and pat the chicken dry, seasoning it generously with salt and pepper.

2. In a large oven-safe skillet or Dutch oven, I heat olive oil and butter, then sear the chicken skin-side down until golden brown. I flip and brown the other side, then remove it temporarily from the pan.

3. I lower the heat and toss in the whole garlic cloves, letting them gently cook for a few minutes until fragrant and slightly golden.

4. I deglaze the pan with white wine or broth, scraping up the flavorful bits at the bottom.

5. I return the chicken to the pan, add sprigs of thyme and rosemary, and transfer the whole thing to the oven.

6. I roast for 35–40 minutes until the chicken is cooked through and the garlic is soft enough to mash into the pan sauce.

7. Just before serving, I sometimes stir in a spoonful of Dijon mustard or a splash of lemon juice to brighten up the sauce.

Servings and timing

This recipe makes about 4 servings. It usually takes me 15 minutes to prep and around 40 minutes to roast, for a total cook time of under 1 hour.

Variations

Sometimes I swap out the herbs depending on what I have—sage or tarragon work beautifully. I’ve also made this with boneless chicken thighs, but I prefer the texture and flavor of bone-in cuts. For a creamy twist, I stir in a bit of cream at the end for a richer sauce.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm everything gently in a covered skillet with a splash of broth to loosen the sauce. The oven works well too at 325°F for about 10–15 minutes.

FAQs

Do I need to peel all the garlic cloves?

Yes, I peel them so they soften and infuse the sauce. The cloves stay whole and sweeten as they roast—no mincing required.

Can I use boneless chicken?

I can, but I usually adjust the cooking time since boneless cooks faster. I also find that bone-in pieces give more flavor.

What’s a good substitute for white wine?

Chicken broth works great, and I sometimes add a splash of vinegar or lemon juice to mimic the brightness of wine.

Can I make this dish ahead of time?

Definitely. I make it earlier in the day and reheat gently. The flavors actually deepen as it sits.

What should I serve with this chicken?

I like to pair it with mashed potatoes, crusty bread, or a simple green salad to balance out the rich sauce.

Conclusion

This oven-roasted French garlic chicken is one of my favorite easy meals that tastes like something straight out of a French countryside kitchen. It’s warm, flavorful, and so satisfying every single time I make it. With tender chicken, rich garlic flavor, and a golden pan sauce, this dish always wins a spot at my table.