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Garlic Roasted Chicken and Potatoes

Garlic Roasted Chicken and Potatoes

Name: Garlic Roasted Chicken and Potatoes
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
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

Rating: 4.56 stars

465 Ratings
346 Reviews
73 Photos

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.

By Debi Blair McGinness

Recipe Summary

prep:

20 mins

cook:

1 hr

total:

1 hr 20 mins

Servings:

Nutrition Info

Ingredients

Original recipe yields 8 servings

The ingredient list now reflects the servings specified

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

Directions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

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Step 2

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.
Step 3

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.
Step 4

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

Per Serving:

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

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

D89BUTTONS

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 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

Helpful

(184)

Maranatha

11/16/2010

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 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

Helpful

(161)

Cat Osbourne

01/14/2011

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 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

Helpful

(157)

mayegrace

11/10/2010

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 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

Helpful

(50)

Victoria

12/03/2010

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 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

Helpful

(48)

Catwoman1011

11/22/2010

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 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

Helpful

(36)

Luc2000

12/29/2010

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 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

Helpful

(35)

jddinerman

01/05/2011

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. Read More

Helpful

(34)

Joanne Worobec

01/19/2011

Easy and quick. Tasted great. Kids and husband couldn't get enough. Will use again. Read More

Helpful

(24)

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Nutritional Information

Garlic Roasted Chicken and Potatoes

Servings Per Recipe: 8
Calories: 463

% Daily Value *

total fat: 33 %

saturated fat:

cholesterol: 40 %

sodium: 6 %

potassium: 9 %

carbohydrates: 11 %

fiber: 10 %

sugar:

protein: 66 %

exchange other carbs:

vitamin a iu:

niacin equivalents:

vitamin b6:

vitamin c:

folate:

calcium:

iron:

magnesium:

thiamin:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Garlic Roasted Chicken and Potatoes

1 of 346

All Reviews

D89BUTTONS

11/24/2010

Helpful

(184)

Maranatha

11/16/2010

Helpful

(161)

Cat Osbourne

01/14/2011

Helpful

(157)

mayegrace

11/10/2010

Helpful

(50)

Victoria

12/03/2010

Helpful

(48)

Catwoman1011

11/22/2010

Helpful

(36)

Luc2000

12/29/2010

Helpful

(35)

jddinerman

01/05/2011

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.

Helpful

(34)

Joanne Worobec