Garlic Roasted Chicken and Potatoes

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Debi Blair McGinness 13

"I've been making this recipe for so many years, I can't remember where I got it from. It's really quick to throw together. After fixing it several times, my husband 'discovered' that you were supposed to spread the garlic on the chicken. It's one of his favorites now."
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Serving size has been adjusted!

Original recipe yields 6 servings



  • Prep

  • Cook

  1. Set oven to 400. Melt butter in large roasting pan while oven is heating.
  2. If using hindquarters, cut apart at joint. Cut potatoes into bite-sized chunks.
  3. Place chicken pieces, potato chunks and garlic in roasting pan, sprinkle with salt & pepper. Turn ingredients to coat with melted butter. Arrange chicken pieces skin-side up.
  4. Bake 40 minutes, basting chicken and potatoes every 10 minutes or so with drippings in pan.
  5. Brush chicken with maple syrup and spoon drippings over potatoes, bake additional 20 minutes or until chicken is no longer pink and potatoes are tender.
  6. To serve, arrange chicken, potatoes and garlic on warm platter (or individual plates). Pour any pan juices over chicken. Split garlic cloves open and spread on chicken.



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