- ¼ cup butter
- 6 chicken leg quarters, split into drumsticks and thighs
- 6 large Yukon Gold potatoes, cut into chunks
- 24 cloves garlic, unpeeled
- Salt and ground black pepper to taste
- ¼ cup maple syrup
- Preheat the oven to 400 degrees F (200 degrees C).
- Place the butter into a roasting pan and melt it in the oven. Swirl the melted butter to coat the bottom of the pan.
- Add the chicken drumsticks, thighs, potatoes, and unpeeled garlic cloves to the roasting pan.
- Sprinkle salt and black pepper over the chicken, potatoes, and garlic. Gently toss to ensure they are coated with butter.
- Bake in the preheated oven for approximately 40 minutes, or until the chicken is no longer pink inside and the juices run clear. Baste the chicken 3 times with the pan drippings during cooking.
- Brush maple syrup over the chicken pieces and spoon pan drippings over the potatoes.
- Return the pan to the oven and bake for an additional 20 minutes, or until the chicken and potatoes are tender and nicely browned.
- Check the internal temperature of a thick part of a chicken thigh with an instant-read thermometer. It should read at least 165 degrees F (74 degrees C) to ensure the chicken is fully cooked.
- To serve, squeeze the garlic from the baked cloves and spread the soft garlic over the chicken. Pour the pan juices over the chicken and potatoes for added flavor.
This Garlic Roasted Chicken and Potatoes recipe pairs well with a mixed greens salad. The freshness and crispness of the salad complement the rich flavors of the chicken and potatoes. Serve the salad alongside the main dish for a complete and satisfying meal.
My husband ‘discovered’ that you were supposed to spread the garlic on the chicken. It’s one of his favorites now.