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Close up of bone-in skin-on chicken thighs with deeply golden, crispy, blistered skin and charred edges surrounded by roasted garlic and oil-slicked thyme and rosemary.

The Ultimate French Garlic Chicken with Blistered Skin and Caramelized Cloves

Master this rustic French Garlic Chicken featuring deeply blistered skin, dozens of soft caramelized garlic cloves, fresh oil-slicked herbs, and a glistening translucent golden pan juice. An easy, elegant one-pan dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: French
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces Bone-in, skin-on chicken thighs About 2 lbs or 900g total weight.
  • 3 whole heads Garlic Separated into dozens of cloves, peeled but left whole.
  • 4-5 sprigs Fresh green thyme Left whole to wilt and slick in the pan juices.
  • 3-4 sprigs Fresh green rosemary Left whole.
  • 1 medium Lemon Sliced thin into half-moons.
  • 2 tbsp Extra virgin olive oil 30ml, for searing.
  • 0.25 cup Dry white wine 60ml, Sauvignon Blanc or similar.
  • 0.5 cup Chicken stock 120ml.
  • 1.5 tsp Kosher salt 9g.
  • 0.5 tsp Coarse black pepper 1g.

Equipment

  • 1 Dark Rustic Baking Pan or Cast-Iron Skillet Essential for distributing heat evenly to achieve deeply golden, blistered chicken skin.
  • 1 Meat thermometer Crucial for ensuring the chicken thighs reach a perfect 175°F (80°C).

Instructions
 

Preparation and Searing
  1. Thoroughly pat the bone-in skin-on chicken thighs dry with paper towels. Season the skin generously with the kosher salt and coarse black pepper, pressing it lightly into the flesh.
  2. Heat extra virgin olive oil in a dark rustic baking pan or cast-iron skillet over medium-high heat. Place the chicken thighs skin-side down. Do not move them for 6-8 minutes until a deeply golden, blistered skin with slight charring forms. Flip skin-side up and turn off the stovetop heat.
Roasting
  1. Scatter the dozens of whole peeled garlic cloves into the rendered chicken fat. Tuck the thin lemon half-slices between the chicken pieces. Pour the white wine and chicken stock around the chicken (avoiding the skin). Scatter the fresh thyme and rosemary sprigs.
  2. Transfer the uncovered pan to an oven preheated to 400°F (200°C). Roast for 20-25 minutes. The dish is done when the garlic cloves are soft and caramelized, and a shallow pool of glistening, translucent golden savory pan juice sits at the base.

Notes

Dry Brine Tip: For perfectly blistered skin, salt your chicken thighs and leave them uncovered in the fridge for 4-12 hours before cooking.
Liquid Warning: Ensure the broth and wine never touch the crispy chicken skin, pouring it gently into the base of the pan.
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