Roasted French Garlic Chicken

Preheat the oven to 400°F

Prepare a large casserole dish for roasting by using Reynolds Wrap^® Heavy Duty Foil to line the inside of the pan.

Thinly slice the shallots, then spread them evenly on the bottom of your casserole pan. Add about half of the whole garlic cloves. Sprinkle the fresh thyme and rosemary evenly.

Place the chicken on top of the shallots and garlic. Drizzle generously with avocado or olive oil on both sides. Next, season generously all over with salt and ground black pepper.

Arrange the seasoned chicken skin side up in the casserole. Sprinkle more fresh thyme over the top and add the remaining garlic cloves in between the chicken pieces.

Pour the chicken broth and white wine along the edges of the pan. Try not to pour it over the chicken, as this will rinse away the seasonings.

(Need a substitute for white wine? Squeeze the juice of 1 lemon into a measuring cup, then add chicken broth until you have 1/2 cup)

Roast the chicken uncovered at 400°F for approximately 1 hour, until the chicken skin is golden and crispy. (The internal temperature should reach 165°F) For extra crispy and darker skin, turn on your oven broiler for the last 5 to 7 minutes.

Remove the chicken from the oven and use a spoon to pour the resulting pan sauce over the chicken, keeping the skin hydrated.

This easy French garlic chicken pairs well with a variety of side dishes. Mashed potatoes, roasted potatoes, potato gratin, pasta or even rice. Prepare your side dish while the chicken is roasting.