This Garlic Roasted Chicken and Potatoes recipe is pure comfort food done right. Juicy chicken leg quarters roast alongside buttery Yukon Gold potatoes and whole cloves of garlic that turn sweet, soft, and spreadable in the oven. Finished with a light brush of maple syrup, everything comes out golden, savory, and deeply flavorful — all from one pan.
It’s the kind of rustic, no-fuss dinner you can throw together on a busy evening but still feel proud to serve. Pair it with a simple green salad and you’ve got a complete, satisfying meal
Why You’ll Love This Recipe
- 🧄 Uses 24 whole garlic cloves (they roast sweet, not sharp!)
- 🍗 Chicken stays juicy with crispy edges
- 🥔 Potatoes soak up buttery pan juices
- 🍁 Touch of maple syrup adds balance
- 🥘 One-pan = easy cleanup
Pro Tips for Best Results
- Use Yukon Gold potatoes for the creamiest texture
- Don’t peel the garlic before roasting — squeeze it out after
- Baste the pan juices a few times for extra flavor
- Spread roasted garlic directly on the chicken before serving
- Make sure your pan is large enough so everything roasts, not steams
What to Serve With Garlic Roasted Chicken
- Mixed greens salad with vinaigrette
- Steamed green beans or broccoli
- Crusty bread to mop up the juices
- Simple cucumber or tomato salad
Storage & Reheating
- Refrigerate leftovers up to 3 days
- Reheat in the oven at 350°F for best texture
- Microwave works, but oven keeps potatoes crispier
Garlic Roasted Chicken and Potatoes
Juicy roasted chicken leg quarters baked with Yukon Gold potatoes, whole roasted garlic, butter, and a hint of maple syrup — an easy one-pan comfort meal.
Ingredients
Method
- Preheat oven to 400°F (200°C).
- Place butter in a large roasting pan and melt it in the oven. Swirl to coat the bottom.
- Add chicken pieces, potatoes, and unpeeled garlic cloves to the pan. Season with salt and pepper. Toss to coat in butter.
- Roast uncovered for 40 minutes, basting with pan juices about 3 times.
- Brush maple syrup over the chicken and spoon pan drippings over the potatoes.
- Return to oven and roast 20 more minutes, until chicken is browned and tender and reaches 165°F internally.
- Squeeze roasted garlic from skins and spread over chicken before serving. Spoon pan juices over everything.
Notes
- Add extra potatoes if desired — just use a larger pan
- Garlic becomes mild and spreadable after roasting
- Great for meal prep or family-style dinners
Nutrition Facts (Per Serving)
- Calories: 464
- Fat: 21 g
- Saturated Fat: 8 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 33 g
- Cholesterol: 120 mg
- Sodium: 151 mg
- Potassium: 314 mg
