Since I’ve been preparing this dish for so long, I can’t recall where I first found it. It takes very little time to put together. My husband ‘learned’ that the garlic should be put on the chicken after attempting to correct it multiple times. It’s now among his favorites. This recipe is very simple to increase or decrease. If you’re adjusting up, just make sure your pan is big enough. Since we prefer potatoes, I usually increase the amount. Serve with a salad of mixed greens.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
| Yield: | 8 servings |
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
Instructions
- 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.
Nutrition Facts
| Calories | 464 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 120 mg |
| Dietary Fiber | 2 g |
| Protein | 33 g |
| Saturated Fat | 8 g |
| Sodium | 151 mg |
| Sugars | 6 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve been making this for years and had completely forgotten about it until the other day. I’m making it for Sunday dinner too! The only things I changed is I use minced garlic and change the salt and pepper to just Lawry’s seasoning salt. I season the potatoes first, then create a well with the garlic and butter dredge the chicken and use the seasoning salt on both sides. I then place the chicken on top of the potatoes. I don’t baste the syrup either, I just drizzle it over the top of everything. Such a delicious dish! I think the potatoes are my favorite. Thank you for this awesome recipe!
Delicious recipe. Chicken and potatoes were tender and wonderful taste. Potatoes were soft not crispy but so delicious. Did my second time making them I increased the amounts and roasting in a big turkey roaster as I want to see how large batch will turn out. We are having A lot of people in the summer with family coming from Germany so need to make large batches. This is very little worm involved and so good. That ring hint of real maple syrup really lifts the chicken up to something special. I prefer all chicken but hAve to use what I have. Hence the legs split into drums and thighs. Thanks for the recipe.
Wish I read the reviews it needs tweaking more seasoning or something garlic got bitter did not like.
So easy and AH-MAZING weeknight dinner. I used bacon fat instead of butter (dairy allergies) added a little of our fav chicken/bbq seasoning over top. My husband went back for thirds. Thanks for sharing!!
This recipe was okay. It needed more sesasoning. I added onions and wish I would have added mushrooms. It was good for an easy go to for dinner but next time I will put some Oregano, Thyme and a little poultry seasoning.
No changes made. It was a major hit. Very yummy.
recipe really sounds good but maple syrup is really expensive can i sue pan cake syrup
I have made this 3 times, it sounds so marvelous but don’t bother, it is not worth the time. I use allrecipes pretty often but this one needs work. Told neighbors about it, they wanted to try it, made it again tonight, they agree, don’t bother. Ashame because it should be great.
Absolutely delicious! My family loved it! So simple. I sprinkled a little bit of old bay seasoning, along with the salt and pepper & garnished with lightly dried parsley. Will most definitely make this again!
Great recipe! Simple and tasty!
Easy and delicious!
Excellent dish. I will definitely make it again.
This was excellent!! I was skeptical at first about the syrup but it was really good. I did add thyme, rosemary and a little paprika along with the salt and pepper.
Easy and tasty recipe! I used 3 chicken breasts and added carrots and celery and skipped the maple syrup. Also only used half the garlic cloves and added some onion powder and Italian seasoning. We loved it!
Love the simplicity and kids love the taste. A definite keeper recipe!
I only had chicken breasts but made it. Sliced up the breasts & potatoes into chunks. Shortened the cooking time to 40 minutes, putting the syrup on after 20 minutes. Definitely will make again
So good, plan on putting into menu choices. Mmmmm
We loved this recipe! Simple yet flavorful. It’s not a quick cooking meal though but I still like the very minimal preparation and ingredients. I replaced the Yukon with sweet potatoes. I always buy my garlic peeled already but I still crushed it on the chicken starting at 40 minutes. I used salt, pepper and garlic powder on the chicken. Basting is an important step. Don’t skip this. I covered only after 40 minutes to release more juices.
This wasn’t a dish we could, ooo and ahhh” over! I suppose most of the wonderful reviews are for those who are chicken and waffles types,(even though there are no waffles in this recipe) all we could taste was the maple syrup and garlic and that to us wasn’t a great combo The 2 star rating is for the ease of the preparation only.
Great starter recipe! I had chicken legs so I used those, and added other veggies – Brussels sprouts and carrots with baby red potatoes. Added garlic powder to the seasoning because more garlic is always good. I also roasted my garlic separately and let it cool while the dish was roasting. When the chicken was done, it was easy to squeeze out the garlic and spread on each leg. I will be making this again and again, perfect Sunday dinner.
I made this and it was way to sweet for me sadly