Garlic Roasted Chicken with Yukon Gold Potatoes
Tender roasted chicken, golden potatoes, and whole cloves of garlic come together in one pan for a hearty, savory meal. Butter keeps everything rich and moist as it roasts, while a final coating of maple syrup gives the chicken a lightly sweet finish. The roasted garlic becomes soft enough to squeeze from its skins and spread directly over the chicken before serving.
Print Pin Servings: 7
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
Instructions
- Heat the oven to 400 degrees F (200 degrees C).
- Add the butter to a roasting pan and place the pan in the oven until the butter melts. Carefully move the pan around so the melted butter covers the bottom. Add the chicken drumsticks and thighs, potato chunks, and unpeeled garlic cloves. Season with salt and ground black pepper. Turn the chicken, potatoes, and garlic in the melted butter so they are evenly coated.
- Roast in the preheated oven for about 40 minutes, or until the chicken is no longer pink inside and its juices run clear. During this time, baste everything 3 times using the drippings from the roasting pan. Brush the chicken pieces with the maple syrup, then spoon some of the pan drippings over the potatoes.
- Place the pan back in the oven and continue roasting for about 20 more minutes, until both the chicken and potatoes are tender and browned. Check a thick section of a chicken thigh with an instant-read thermometer; it should register at least 165 degrees F (74 degrees C).
- When ready to serve, squeeze the softened roasted garlic out of its skins and spread it over the chicken. Finish by spooning the pan juices over both the chicken and potatoes.
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Recipe Notes
- Garlic: Keep the garlic cloves unpeeled while roasting. Once tender, squeeze the softened garlic from the skins and spread it over the chicken before serving.
- Potatoes: Cut the Yukon Gold potatoes into evenly sized chunks so they roast at a similar rate.
- Basting: Baste the chicken 3 times with the pan drippings during the first 40 minutes of roasting for extra flavor.
- Maple syrup: Add the maple syrup after the initial roasting period, as directed, so it creates a flavorful finish without burning.
- Doneness: Use an instant-read thermometer to check the thickest part of a chicken thigh. It should reach at least 165°F (74°C).
- Pan size: If increasing the recipe, use a roasting pan large enough to give the chicken and potatoes plenty of room to roast and brown.
- Serving: Spoon the flavorful pan juices over the chicken and potatoes just before serving. A simple mixed greens salad makes an easy side.
