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–+ servings

Garlic Roasted Chicken and Potatoes

Chicken and potatoes bake in butter with 24 cloves of garlic and a little maple syrup at the end for sweetness. The mellow, spreadable garlic and sticky maple finish make this garlic roasted chicken and potatoes dinner irresistible.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Ingredients Method

Ingredients
  

  • 8 bone-in skin-on chicken thighs
  • 2 pounds baby potatoes halved
  • 24 garlic cloves unpeeled
  • ¼ cup butter diced
  • ¼ cup pure maple syrup
  • Salt and freshly ground black pepper to taste

Method
 

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
  2. Arrange chicken thighs skin-side up in the center of the pan. Scatter halved potatoes around the chicken.
  3. Distribute garlic cloves over and around the chicken and potatoes. Add the diced butter evenly, letting it melt into every crevice.
  4. Season generously with salt and pepper. Pro tip: Pat the chicken skin dry to get extra-crisp results.
  5. Roast for 50–60 minutes, until the chicken skin is golden brown and the potatoes are fork-tender.
  6. Remove the pan from the oven. Drizzle maple syrup over the chicken and potatoes, then return to the oven for an additional 5 minutes to caramelize.
  7. Let the dish rest for 5 minutes before serving. This helps the juices redistribute for maximum flavor.
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