Prep time: 20 mins | Cook time: 1 hr | Total time: 1 hr 20 mins | Servings: 8
This Garlic Roasted Chicken and Potatoes has been my favorite, and go-to for years. It’s a complete meal in a pan with lush chicken and tender potatoes. This amazing chicken meal is super easy to throw together using six ingredients and ready in a breeze. Enjoy this delicious chicken dinner by itself, or serve it with a simple side salad for an easy weeknight meal option that I am pretty sure everyone will love!
Ingredients
6 chicken leg quarters, split into drumsticks and thighs
¼ c. butter
24 cloves garlic, unpeeled
¼ c. maple syrup
6 large Yukon Gold potatoes, cut into chunks
salt and ground black pepper to taste
How to make Garlic Roasted Chicken and Potatoes
Step 1: Prepare the oven. Preheat it to 400 degrees F or 200 degrees C.
Step 2: Into a roasting pan, place the butter and melt in the oven. Swirl the coat of the bottom of the pan with the melted butter. Add the drumsticks and thighs to the pan along with the potatoes and unpeeled garlic cloves. Season with salt and black pepper. Flip to coat everything with butter.
Step 3: Place in the preheated oven and bake for about 40 minutes or until the chicken is no longer pink and the juices run clear. Make sure to baste, three times with the pan drippings as the chicken cooks. Brush the pieces of chicken with maple syrup and spoon the drippings over the potatoes.
Step 4: Place the roasting pan back in the oven and resume baking for additional 20 minutes or until the chicken and potatoes are tender and browned. The chicken is done when its internal temperature reached at least 165 degrees F or 74 degrees C.
Step 5: Remove from the oven when done and squeeze the garlic from the baked cloves. Over the chicken, spread the soft garlic and pour the pan juices over. Serve and enjoy!
Nutrition Facts:
Per Serving: 464 calories; protein 33.1g; carbohydrates 34.4g; fat 21.3g; cholesterol 120.1mg; sodium 150.7mg.
Ingredients
- 6 chicken leg quarters, split into drumsticks and thighs
- ¼ c. butter
- 24 cloves garlic, unpeeled
- ¼ c. maple syrup
- 6 large Yukon Gold potatoes, cut into chunks
- salt and ground black pepper to taste
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees F or 200 degrees C.
Step 2: Into a roasting pan, place the butter and melt in the oven. Swirl the coat of the bottom of the pan with the melted butter. Add the drumsticks and thighs to the pan along with the potatoes and unpeeled garlic cloves. Season with salt and black pepper. Flip to coat everything with butter.
Step 3: Place in the preheated oven and bake for about 40 minutes or until the chicken is no longer pink and the juices run clear. Make sure to baste, three times with the pan drippings as the chicken cooks. Brush the pieces of chicken with maple syrup and spoon the drippings over the potatoes.
Step 4: Place the roasting pan back in the oven and resume baking for additional 20 minutes or until the chicken and potatoes are tender and browned. The chicken is done when its internal temperature reached at least 165 degrees F or 74 degrees C.
Step 5: Remove from the oven when done and squeeze the garlic from the baked cloves. Over the chicken, spread the soft garlic and pour the pan juices over. Serve and enjoy!
