Name: Oven-Roasted French Garlic Chicken
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: French
Ingredients: 4 bone-in, skin-on chicken thighs (or drumsticks); 1 head garlic, cloves separated but unpeeled; 2 tbsp unsalted butter; 1 tbsp olive oil; 1/2 cup dry white wine or chicken broth; 2–3 sprigs fresh thyme or rosemary; Salt and black pepper, to taste; Optional: 1 tbsp lemon juice or zest, crusty bread for serving

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This Oven-Roasted French Garlic Chicken is one of my favorite rustic comfort dishes—simple, aromatic, and packed with deep garlic and herb flavor. Inspired by classic French countryside cooking, this recipe features juicy chicken thighs roasted in a garlicky herb butter sauce until golden and tender. It’s cozy, elegant, and made with ingredients I always have in my kitchen.

Oven-Roasted French Garlic Chicken

Why You’ll Love This Recipe

I love this dish because it feels fancy but comes together with almost no effort. The garlic roasts down into something sweet and mellow, the herbs infuse the chicken beautifully, and everything gets bathed in a buttery, savory sauce that’s perfect for spooning over potatoes or soaking up with crusty bread. It’s the kind of dish I make when I want a little French flair without leaving my house.

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 (whole and unpeeled)
Unsalted butter
Olive oil
Dry white wine or chicken broth
Fresh thyme or rosemary
Salt and pepper
Optional: lemon juice or zest for brightness, crusty bread for serving

directions

I preheat the oven to 400°F (200°C).
In an oven-safe skillet or baking dish, I melt the butter with olive oil over medium heat, then add the whole garlic cloves and sauté them for a couple of minutes until lightly golden and fragrant.
I season the chicken thighs generously with salt and pepper, then nestle them skin-side up into the skillet with the garlic.
I pour in the wine or broth and scatter fresh thyme or rosemary sprigs around the chicken.
I transfer the skillet to the oven and roast for 35–45 minutes, or until the chicken skin is golden and the internal temperature reaches 165°F (75°C).
I let it rest for a few minutes before serving, then spoon the buttery garlic sauce over the chicken and serve with crusty bread, mashed potatoes, or roasted vegetables.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 40–45 minutes
Total time: About 55 minutes

Variations

Sometimes I use boneless thighs when I want a faster cook time. I’ve also added a splash of cream or Dijon mustard to the pan sauce for a richer twist. If I want a hint of brightness, I squeeze in some lemon juice before serving. I’ve also made this with a whole spatchcocked chicken—just adjust the cooking time accordingly.

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 dish and warm it in a 350°F (175°C) oven for 15–20 minutes. If the sauce thickens in the fridge, I add a splash of broth to loosen it up before reheating. It also reheats well in a skillet over low heat.

FAQs

Can I use boneless chicken?

Yes, I’ve made this with boneless thighs and it still turns out great. Just reduce the oven time by about 10 minutes and check for doneness earlier.

Do I have to use whole garlic cloves?

I recommend it. Roasting them in their skins mellows the flavor and keeps them from burning. I squeeze them out at the end and spread them on bread or mix into the pan sauce.

What’s the best wine to use?

I usually go with a dry white wine like Sauvignon Blanc or Pinot Grigio. If I don’t have wine, chicken broth works just as well.

Can I make this ahead of time?

Yes. I’ve prepped the dish earlier in the day, then kept it in the fridge until ready to roast. I let it come to room temperature before baking.

What should I serve with this?

I love serving it with mashed potatoes, crusty French bread, or roasted vegetables. The garlic butter sauce makes everything taste better.

Conclusion

This Oven-Roasted French Garlic Chicken is the kind of dish that fills the kitchen with irresistible aroma and brings a little bit of French charm to the dinner table. It’s buttery, garlicky, herby, and always a hit. Whether I’m cooking for a cozy night in or entertaining guests, this recipe never lets me down.