This dish features juicy, oven-roasted chicken leg quarters nestled among chunky Yukon Gold potatoes and whole garlic cloves, all glazed with melted butter and maple syrup. The roasted garlic becomes soft and spreadable, enhancing the chicken, while the potatoes soak up the flavorful pan drippings—making it both comforting and full of flavor.

Why You’ll Love This Recipe

• It’s a one-pan meal: chicken, potatoes, and garlic roast together for minimal fuss.
• The maple syrup glaze adds a subtle sweet contrast to the savory chicken and garlic.
• The roasted garlic becomes mellow and creamy—spread it on the chicken or potatoes for a luxurious touch.
• The potatoes soak up the buttery drippings, giving every bite incredible flavor.
• It scales easily, so you can adjust the number of chicken leg quarters or potatoes to suit your crowd.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• ¼ cup butter
• 6 chicken leg quarters, each split into drumstick and thigh
• 6 large Yukon Gold potatoes, cut into chunks
• 24 cloves garlic, unpeeled
• Salt and ground black pepper, to taste
• ¼ cup maple syrup

Directions

1. Preheat the oven to 400°F (200°C).
2. Place the butter in a large roasting pan and melt it in the preheated oven. Once melted, tilt the pan so the butter coats the bottom evenly.
3. Add the chicken leg quarters, potato chunks, and unpeeled garlic cloves to the pan. Season generously with salt and black pepper. Turn everything in the melted butter until well coated.
4. Roast for 40 minutes, basting the chicken and potatoes with the pan drippings three times during this period.
5. After 40 minutes, brush the chicken pieces with the maple syrup and spoon some of the pan juices over the potatoes. Return to the oven and roast for an additional 20 minutes, or until the chicken is cooked through (165°F/74°C) and the potatoes are tender and golden.
6. To serve, squeeze the roasted garlic cloves from their skins and spread the softened garlic over the chicken and potatoes. Pour the remaining pan juices over the top for extra flavor.

Servings And Timing

• Servings: 8
• Prep Time: 20 minutes
• Cook Time: 1 hour (40 minutes + 20 minutes)
• Total Time: Approximately 1 hour 20 minutes

Variations

• Substitute chicken leg quarters with bone-in, skin-on chicken thighs.
• Try red potatoes or baby potatoes instead of Yukon Golds.
• Add fresh herbs like rosemary, thyme, or oregano for extra aroma.
• For a sweeter glaze, drizzle an extra tablespoon of maple syrup or honey during the last 10 minutes of roasting.
• Mix in other root vegetables like carrots, parsnips, or turnips for a colorful twist.
• Reduce or omit the maple syrup for a purely savory version with herbs and butter.

Storage/Reheating

• Allow leftovers to cool completely before storing in an airtight container. Refrigerate for up to 3–4 days.
• Reheat in a preheated oven at 350°F (175°C) for 15–20 minutes, covered loosely with foil to keep the chicken moist.
• You can also reheat individual portions in the microwave, though the oven method gives better texture.
• If reheating potatoes separately, drizzle a bit of olive oil or butter before warming to restore their crispness.

FAQs

How Do I Know When The Chicken Is Fully Cooked?

Use a thermometer in the thickest part of a thigh; it should read at least 165°F (74°C). The juices should run clear with no pink near the bone.

Can I Use Chicken Breasts Instead Of Leg Quarters?

Yes, but reduce the cooking time since breasts cook faster and can dry out easily. Start roasting the potatoes first, then add the chicken later.

Can I Peel The Garlic Before Roasting?

You can, but leaving the skins on keeps the garlic moist and prevents burning. After roasting, the garlic will easily squeeze out of the skins.

What If I Don’t Have Maple Syrup?

Honey or brown sugar can be substituted for a similar sweetness and caramelized finish.

Can I Halve The Recipe?

Yes. Cut all ingredients in half but keep the cooking temperature the same. Use a smaller roasting pan so everything browns nicely.

Can I Use A Different Type Of Potato?

Yes—red potatoes, russets, or fingerlings all work. Just make sure they’re cut into similar-sized chunks for even roasting.

Should I Cover The Dish While Roasting?

No, roast uncovered to allow the chicken skin to crisp and the potatoes to brown. If they’re browning too fast, tent loosely with foil.

How Can I Make The Potatoes Crispier?

Don’t overcrowd the pan. Spread everything in a single layer and raise the oven temperature by 10°F during the last 10 minutes if you want extra crispness.

Can I Add Other Vegetables?

Yes. Add hearty vegetables like carrots or parsnips with the potatoes. Softer veggies like zucchini should be added in the last 20 minutes.

Can I Freeze This Dish?

Yes, especially the chicken. Freeze in airtight containers for up to 3 months. Thaw overnight and reheat in the oven until hot. Potatoes may become softer after freezing.

Conclusion

Garlic Roasted Chicken And Potatoes is a comforting, flavor-packed meal that combines tender roasted chicken, creamy garlic, and buttery potatoes in one easy pan. It’s hearty enough for a family dinner yet simple enough for a weeknight. The maple syrup glaze and roasted garlic elevate it from everyday to extraordinary—perfect for anyone who loves rustic, homestyle cooking.

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