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Garlic Roasted Chicken and Potatoes (One-Pan Favorite)

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.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8
Course: Dinner, Lunch, Main Course
Cuisine: American, Mediterranean-Style, Rustic, Western
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Place butter in a large roasting pan and melt it in the oven. Swirl to coat the bottom.
  3. Add chicken pieces, potatoes, and unpeeled garlic cloves to the pan. Season with salt and pepper. Toss to coat in butter.
  4. Roast uncovered for 40 minutes, basting with pan juices about 3 times.
  5. Brush maple syrup over the chicken and spoon pan drippings over the potatoes.
  6. Return to oven and roast 20 more minutes, until chicken is browned and tender and reaches 165°F internally.
  7. 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