Garlic Roasted Chicken and Potatoes Recipe

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Ingredients :

  • 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

Instructions :

  1. Preheat the Oven:
    Start by preheating your oven to 400°F (200°C). This high temperature will give you crispy skin on the chicken and nicely roasted potatoes.
  2. Prepare the Roasting Pan:
  3. Place the butter into a roasting pan and let it melt in the preheating oven. Once melted, carefully swirl the butter to coat the bottom of the pan. This will ensure the chicken and potatoes cook evenly and don’t stick.
  4. Add the Chicken, Potatoes, and Garlic:
    Place the chicken drumsticks and thighs, cut potatoes, and unpeeled garlic cloves into the roasting pan. Sprinkle everything with salt and ground black pepper to your liking. Make sure to turn the chicken and potatoes so they are evenly coated with the melted butter.
  5. Roast the Chicken and Potatoes:
    Place the pan in the oven and bake for about 40 minutes. During this time, the chicken will begin to cook through, and the potatoes will start to soften. Be sure to baste the chicken, potatoes, and garlic three times with the pan drippings during this roasting period to keep everything moist and flavorful.
  6. Add the Maple Syrup:
    After 40 minutes, remove the pan from the oven. Brush the chicken pieces with ¼ cup maple syrup and spoon some of the pan drippings over the potatoes. This step adds a subtle sweetness to the chicken while also enhancing the flavor of the potatoes.

Finish Roasting:
Return the pan to the oven and continue baking for about 20 more minutes. This will allow the chicken to brown and crisp up, and the potatoes to become tender and golden. Check the chicken’s internal temperature with an instant-read thermometer; it should read at least 165°F (74°C) when inserted into the thickest part of a thigh.

Serve and Enjoy:
Once the chicken and potatoes are done, remove them from the oven. To serve, squeeze the roasted garlic from its skins and spread the soft, sweet garlic over the chicken. Pour the pan juices over the chicken and potatoes for an extra burst of flavor.

Serving Suggestions:

This dish is hearty and flavorful on its own, but it pairs wonderfully with a mixed greens salad for a refreshing contrast. You could also serve it with some crusty bread to soak up the delicious pan juices. For a more indulgent side, roasted vegetables or a creamy coleslaw would complement the roasted chicken and potatoes perfectly

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