THE BEST GARLIC ROASTED CHICKEN AND POTATOES

THE BEST GARLIC ROASTED CHICKEN AND POTATOES

I’ve been making this recipe for so many years, I can’t remember where I got it from. It’s really quick to throw together. After fixing it several times, my husband ‘discovered’ that you were supposed to spread the garlic on the chicken. It’s one of his favorites now. This recipe is very easy to adjust up or down. Just make sure your pan is big enough if adjusting up. I usually add more potatoes, since we like them. Serve with a mixed greens salad.

I used drums only, as that is what I had on hand. It was so simple to throw together. I actually forgot the final step of the syrup but we loved it as it was. We are garlic lovers so this was great. Oh, I didn’t have fresh cloves so I used jarred minced garlic. We didn’t get to spread the garlic over the chicken but it baked into the drums and then covered the potatoes!! YUMMY!!

This was delicious and so easy! Thanks for sharing. I’m going to add a little more detail. I had a 4 pack of chicken thighs I wanted to use, so that’s what I used instead what it called for. I only had a small square brownie type pan, so I used that instead of a roasting pan. I used one whole garlic cluster, separated and peeled, about 14 cloves or so. I had to bake it 20 extra minutes to get the thermometer to 165. I don’t think it needed all that garlic, not that it hurt it at all, but you really only got the garlic taste by smooshing the cloves onto the chicken at the end, and each piece used about 2 cloves. It turned out great and the potatoes were to die for! I didn’t have to add any salt once to them on my plate (which is unusual for me) and they were so buttery! I will be adding this dish to my regular rotation.

INGREDIENTS:

1/4 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
1/4 cup maple syrup

DIRECTIONS:

Preheat oven to 400 degrees F (200 degrees C).
Place the butter into a roasting pan, and melt in the oven. When butter is melted, swirl to coat the bottom of the roasting pan, and place the chicken drumsticks and thighs, potatoes, and unpeeled garlic cloves into the pan. Sprinkle with salt and black pepper; turn the chicken, potatoes, and garlic to coat with butter.
Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 40 minutes, basting 3 times with pan drippings. Brush maple syrup over the chicken pieces, and spoon pan drippings over the potatoes.
Return to oven, and bake until the chicken and potatoes are tender and browned, about 20 more minutes. An instant-read thermometer inserted into a thick part of a thigh should read at least 165 degrees F (74 degrees C). To serve, squeeze garlic from the baked cloves, and spread the soft garlic over the chicken …