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The Simple Joy of Roasted Comfort: Chicken and Potatoes

Learn how to make delicious Garlic Roasted Chicken and Potatoes.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8
Calories 464 kcal

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
 

  • 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. Pour pan juices over chicken and potatoes.

Notes

  • Feel free to substitute other types of potatoes, such as red potatoes or russet potatoes.
  • You can add other vegetables to the roasting pan, such as carrots, onions, or Brussels sprouts.
  • If you don’t have maple syrup, you can use honey or brown sugar instead.
  • Leftovers can be stored in the refrigerator for up to 3 days.
Keyword chicken, potatoes, roasted chicken, garlic, dinner