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My review
Garlic Roasted Chicken and Potatoes
19
Debi Blair McGinness
"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."
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Ingredients
1 h 20 m servings 463Original recipe yields 8 servings
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Directions
{{model.addEditText}} Print- 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 272371 Ratings
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Most helpful positive review
11/24/2010
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 gr...
Most helpful critical review
1/15/2011
I used chicken legs and put it in the crockpot. It was pretty good but I think it needs some tweeking.
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11/24/2010
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 gr...
11/8/2010
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 o...
1/11/2011
Ya'll, this is totally off the hook. The only changes I made were to add two sweet potatoes and to omit the maple syrup. I would have LOVED it, but hubby has a problem with sugary-sweetness in m...
11/9/2010
This is a very mild dish. I added a few carrots, an onion, and replaced the legs with tenders because we won't eat dark meat. Tenders also cook faster than bone in meat. If we make this again, I...
12/2/2010
This was good. I cut the recipe in half because I only needed to feed three. I did keep the butter at 1/4 cup, because there would not have been enough to coat the pan otherwise. At the end, I...
1/3/2011
Just wonderful, not only was the chicken excellent, the vegetables were a huge hit. I added carrots like some of the other raters here and they were great! Definitely adding to the rotation.
12/25/2010
This was quite good. My wife showed up with some chicken legs and gave up before her first Christmas dinner (I've been doing it 6 out of 6 years now.) Live in Japan and only have a mini oven so...
11/19/2010
I made this for the first time today and it was completely easy and absolutely delicious! I followed the recipe exactly but left the chicken and potatoes in the oven for an extra 10 minutes to ...
1/11/2011
Easy and quick. Tasted great. Kids and husband couldn't get enough. Will use again.