The Simple Joy of Roasted Comfort: Chicken and Potatoes
Learn how to make delicious Garlic Roasted Chicken and Potatoes.
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.