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.

Debi Blair McGinness


Original recipe yields 8 servings
The ingredient list now reflects the servings specified


  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

463 calories; 21.3 g total fat; 120 mg cholesterol; 151 mg sodium. 34.4 g carbohydrates; 33.1 g protein; Full Nutrition

Reviews (346)

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465 Ratings
  • 5 star values: 312
  • 4 star values: 113
  • 3 star values: 30
  • 2 star values: 8
  • 1 star values: 2
Rating: 5 stars
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 great. Oh I didn't have fresh cloves so I used jarred minced garlic. We didn't get to spread the garlic over the chicken but it baked into the drums and then covered the potatoes!! YUMMY!! Read More
Rating: 5 stars
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 only had a small square brownie type pan so I used that instead of a roasting pan. I used one whole garlic cluster separated and peeled about 14 cloves or so. I had to bake it 20 extra minutes to get the thermometer to 165. I don't think it needed all that garlic not that it hurt it at all but you really only got the garlic taste by smooshing the cloves onto the chicken at the end and each piece used about 2 cloves. It turned out great and the potatoes were to die for! I didn't have to add any salt once to them on my plate (which is unusual for me) and they were so buttery! I will be adding this dish to my regular rotation. Read More
Rating: 5 stars
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 meat dishes but he loves sweet potatoes. It was fantabulous! I had five very picky boys in the house and the table was quiet! I know right? That alone should speak for itself. I am putting this into my weekly rotation. The potatoes are addicting and so delicious! It was super easy to assemble too. Thank you thank you thank you! Read More
Rating: 4 stars
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 will try some sweet potatoes a side of butternut squash and more spice for the meat. As an aside this is naturally gluten free if you use GF spices and so forth. I love recipes with simple natural ingredients. This was quick to assemble and I was able to make a batch of No Bake Cookies V while it baked. =) Read More
Rating: 4 stars
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 took the roasted garlic out with tongs and put them through my garlic press into a bowl. I stirred it and then spread it on the chicken with a knife. I put the potatoes in the serving bowl first and put my left over garlic in the bowl and distributed it through the potatoes with a spoon then I dished up the chicken. Read More
Rating: 5 stars
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 make sure they were done (I couldn't find my thermometer). As a vegetable I added plain green beans and I spooned some droppings over them. Thank you for this great recipe!! Read More
Rating: 5 stars
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 wasn't sure how this would turn out. No garlic cloves so substituted for about 60 shakes of garlic powder and added some rosemary. My oven needed about 20 extra minutes to brown it. My picky kids ate it up! Thanks for the simplest recipe! Read More
Rating: 5 stars
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. Read More
Rating: 5 stars
Easy and quick. Tasted great. Kids and husband couldn't get enough. Will use again. Read More