1. Prepare the Oven and Dish:

Preheat the oven to 400°F (204°C).
Line a large casserole or roasting dish with Reynolds Wrap® Heavy Duty Foil for easy cleanup.

2. Season the Chicken:

Spread the thinly sliced shallots evenly across the bottom of the prepared casserole dish. Add half of the whole garlic cloves and sprinkle fresh thyme and rosemary evenly over the top.
Place the chicken pieces (skin-side up) on top of the garlic and shallots. Drizzle the chicken generously with avocado or olive oil, coating both sides.
Season the chicken liberally with sea salt and ground black pepper.

3. Assemble the Dish:

Arrange the seasoned chicken pieces skin-side up in the casserole dish. Sprinkle additional fresh thyme and the remaining garlic cloves in between the chicken pieces.
Carefully pour the chicken broth and white wine along the edges of the pan. Avoid pouring liquid directly over the chicken to keep the seasonings intact.

4. Roast the Chicken:

Place the casserole dish in the preheated oven and roast uncovered for 1 hour, or until the chicken skin is golden brown and crispy. The internal temperature should reach 165°F (74°C).
For an extra crispy skin, broil the chicken for the last 5 to 7 minutes of roasting.

5. Serve:

Remove the dish from the oven and spoon the flavorful pan sauce over the chicken to keep the skin moist.
Serve warm with mashed potatoes, roasted vegetables, potato gratin, or pasta for a complete, satisfying meal.