Succulent Garlic Roasted Chicken with Yukon Gold Potatoes

¼ cup of butter
6 chicken leg quarters, split into drumsticks and thighs
6 large Yukon Gold potatoes, chunked
24 cloves of garlic, unpeeled
Salt and freshly ground black pepper, to taste
¼ cup of maple syrup

Preheat your oven to 400°F (200°C). While it preheats, place the butter in a roasting pan and let it melt in the oven. Once melted, swirl the butter to coat the bottom of the pan evenly.
Arrange the chicken drumsticks, thighs, potatoes, and unpeeled garlic cloves in the roasting pan. Sprinkle them with salt and freshly ground black pepper, ensuring each piece is evenly seasoned. Gently turn the chicken, potatoes, and garlic to coat them with the melted butter.
Roast in the preheated oven until the chicken is cooked through and no longer pink, and the juices run clear, approximately 40 minutes. Baste the chicken with the pan drippings three times during cooking to ensure it stays moist and flavorful.
Once the chicken is almost done, brush the maple syrup over the chicken pieces, and spoon some of the pan drippings over the potatoes for added caramelization and flavor.

Return the pan to the oven and continue baking until the chicken and potatoes are tender and golden brown, approximately 20 more minutes. To ensure the chicken is fully cooked, insert an instant-read thermometer into the thickest part of a thigh; it should register at least 165°F (74°C).
To serve, gently squeeze the soft, roasted garlic cloves from their skins and spread them over the chicken for an extra burst of flavor. Drizzle any remaining pan juices over the chicken and potatoes to enhance their succulence.
Enjoy this exquisite dish that effortlessly combines simplicity with gourmet flair. Whether it’s a cozy family dinner or a festive gathering, garlic roasted chicken and potatoes are sure to be a hit with everyone at the table. Bon appétit!

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