If you’re craving a dish that’s bursting with comforting flavors and a touch of rustic charm, this Garlic Roasted Chicken and Potatoes Recipe is exactly what you need. Picture tender, juicy chicken leg quarters roasted to golden perfection alongside golden Yukon Gold potatoes infused with the mellow sweetness of roasted garlic. Each bite is a beautiful harmony of savory butter, aromatic garlic, and a hint of maple syrup glaze that turns this simple meal into something truly unforgettable. It’s an easy-to-make classic that brings warmth and joy to the dinner table, perfect for family gatherings or cozy weeknight indulgences.

This image shows a baking tray filled with golden brown roasted chicken pieces resting on a bed of cubed potatoes. The chicken pieces have a crispy, slightly charred skin with varied shades of orange and brown, giving a textured look of roasting. The potatoes underneath are soft and cooked, showing a yellow color with some edges browned from roasting. The tray contains juices that add a shiny layer of glaze, enhancing the rich golden appearance. The scene is set on a white marbled background, and a metal tool is partially visible on the upper right side. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Every ingredient in this Garlic Roasted Chicken and Potatoes Recipe is simple yet plays a crucial role in creating those unforgettable flavors and textures. From the rich butter that keeps everything moist to the sweet maple syrup that adds a subtle glaze, these ingredients come together beautifully.

¼ cup butter: Essential for coating and basting the chicken and potatoes, adding richness and a luscious golden color.
6 chicken leg quarters: Split into drumsticks and thighs, they provide juicy, flavorful meat that crisps up wonderfully in the oven.
6 large Yukon Gold potatoes: Their creamy texture and thin skins hold up beautifully when roasted, soaking up all the savory juices.
24 cloves garlic, unpeeled: Roasting garlic whole softens its sharpness into a sweet, buttery spread that enhances the chicken perfectly.
Salt and ground black pepper: Basic seasonings that highlight and balance all the rich flavors in the dish.
¼ cup maple syrup: Adds a subtle sweetness and beautiful glaze that complements the savory notes.

How to Make Garlic Roasted Chicken and Potatoes Recipe

Step 1: Prep and Melt the Butter

Start by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius). Place the butter in your roasting pan and pop it into the oven. This step is key because melting the butter first allows you to coat the pan evenly, making sure every bit of chicken and potato gets that rich buttery flavor.

Step 2: Arrange Chicken, Potatoes, and Garlic

Once the butter is melted, swirl the pan so the entire bottom is coated. Then, arrange the chicken pieces, potato chunks, and unpeeled garlic cloves in the pan. Sprinkle everything generously with salt and black pepper. Take a moment to gently turn everything in the butter for an even coating. This step will set the stage for all the magic to happen during roasting.

Step 3: Roast and Bas

Place the roasting pan in the oven and bake for about 40 minutes. During this time, baste your chicken and potatoes three times with the delicious pan drippings. This helps keep the chicken moist and infuses the potatoes with buttery goodness while developing a gorgeous golden crust.

Step 4: Glaze with Maple Syrup and Finish Roasting

After the initial roast, take the pan out and brush the chicken pieces with maple syrup, then spoon pan drippings over the potatoes. Return the pan to the oven and bake for another 20 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) and both chicken and potatoes are tender and beautifully browned.

Step 5: Serve with Roasted Garlic Spread

To serve, squeeze the softened garlic from the cloves and spread it over the chicken. This step transforms the garlic’s sharpness into a mellow, buttery delight that elevates every bite. Finally, drizzle the pan juices over the chicken and potatoes for a final burst of flavor.

How to Serve Garlic Roasted Chicken and Potatoes Recipe

A white plate holds a single roasted chicken leg with golden-brown, slightly charred skin showing a mix of crispy and tender textures. Next to the chicken are two potato wedges with a light golden color and a small cluster of cooked garlic cloves, slightly browned on the edges. A silver fork lies to the right of the chicken leg on the plate. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh chopped parsley or thyme adds a pop of color and a fresh herbal note that contrasts gorgeously with the rich garlic and butter. A little lemon zest can also brighten up the dish if you want to add a fresh twist without overpowering the comforting flavors.

Side Dishes

This dish pairs beautifully with a simple mixed greens salad dressed lightly in vinaigrette, allowing the chicken and potatoes to shine as the main event. For a heartier option, consider steamed green beans, roasted Brussels sprouts, or even a light coleslaw to add some crunch and freshness.

Creative Ways to Present

For a rustic presentation, serve the chicken and potatoes directly from the roasting pan, garnished with fresh herbs and the golden roasted garlic cloves beside each piece. For a more elegant touch, plate the chicken alongside a neatly stacked serving of potatoes and a drizzle of pan juices artfully poured around. Using vibrant ramekins for the garlic spread on the side invites guests to customize each bite.

Make Ahead and Storage

Storing Leftovers

Store any leftover chicken and potatoes in an airtight container in the refrigerator for up to three days. Make sure to keep the roasted garlic cloves in with the chicken to maintain those gorgeous mellow flavors. This way, your leftovers will stay moist and flavorful.

Freezing

If you want to freeze the leftover Garlic Roasted Chicken and Potatoes Recipe, place the cooled food in freezer-safe containers or bags. It will keep well for up to two months. To preserve the quality, try to remove as much air as possible before sealing.

Reheating

Reheat leftovers gently in the oven at 350 degrees Fahrenheit (175 degrees Celsius) until warmed through, about 15-20 minutes. This helps keep the skin crispy and the potatoes tender. Avoid reheating in the microwave if you want to maintain that roasted texture and flavor.

FAQs

Can I use chicken breasts instead of leg quarters?

Absolutely! Just keep in mind chicken breasts tend to cook faster and can dry out more easily, so adjust your roasting time accordingly and consider covering them with foil if they start browning too quickly.

Do I have to use Yukon Gold potatoes?

You don’t have to, but Yukon Gold potatoes work best because of their creamy texture and ability to hold shape during roasting. Russets or red potatoes are good alternatives but may have a different texture.

Is it necessary to leave the garlic cloves unpeeled?

Yes, roasting garlic cloves unpeeled softens them and transforms their flavor from sharp and pungent to sweet and buttery. Once roasted, you simply squeeze the garlic out of the skins for a delicious spread.

Can I prepare this recipe without maple syrup?

Definitely! Maple syrup adds a subtle sweetness and glaze, but you can leave it out or substitute with honey or a mild fruit jam if you prefer. The dish will still be deliciously flavorful.

How do I know when the chicken is fully cooked?

The safest and best way is to use an instant-read thermometer inserted into the thickest part of a thigh. It should read at least 165 degrees Fahrenheit (74 degrees Celsius) to ensure the chicken is done and safe to eat.

Final Thoughts

This Garlic Roasted Chicken and Potatoes Recipe is a true winner for anyone who loves a warm, home-cooked meal that is simple to prepare yet bursting with flavor. Once you try it, you’ll understand why it has become a beloved favorite in so many kitchens. Whether for a busy weeknight or a special Sunday dinner, this recipe delivers cozy comfort and delicious satisfaction every time. Don’t wait to gather the ingredients and create your own memorable garlic-roasted feast!

Garlic Roasted Chicken and Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 31 reviews

Author: Elina
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Yield: 8 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

Print Recipe

Description

This Garlic Roasted Chicken and Potatoes recipe features tender chicken leg quarters roasted alongside Yukon Gold potatoes and whole garlic cloves. The chicken is coated in melted butter and finished with a brush of maple syrup for a perfect balance of savory and subtle sweetness. Simple to prepare and bake, this dish is ideal for busy weeknights and family dinners, offering robust flavors with minimal effort.

Ingredients

Scale

Chicken and Potatoes

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

Finishing

¼ cup maple syrup

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Instructions

Preheat the oven: Preheat your oven to 400 degrees F (200 degrees C) to prepare for roasting the chicken and potatoes evenly.
Prepare the roasting pan: Place the ¼ cup of butter into a roasting pan and put it in the oven until the butter melts completely.
Arrange ingredients in pan: Once the butter is melted, swirl it around to coat the bottom of the pan. Then add the split chicken leg quarters, cut potatoes, and unpeeled garlic cloves to the pan. Season everything with salt and ground black pepper, tossing gently to ensure all pieces are coated with the melted butter.
First bake and baste: Bake the chicken and potatoes in the preheated oven for about 40 minutes. During this time, baste the chicken and potatoes three times with the pan drippings to keep them moist and flavorful.
Add maple syrup and continue baking: After 40 minutes, brush the chicken pieces with ¼ cup of maple syrup and spoon pan drippings over the potatoes. Return the pan to the oven and bake for approximately 20 more minutes, or until the chicken is browned and cooked through. Use an instant-read thermometer to ensure chicken thighs reach an internal temperature of at least 165 degrees F (74 degrees C).
Serve with roasted garlic: To serve, squeeze the soft garlic flesh from the roasted cloves and spread it over the chicken pieces. Pour any remaining pan juices over the chicken and potatoes for extra flavor.

Notes

This recipe can be easily scaled up or down, just ensure your roasting pan is large enough to accommodate the ingredients.
For best flavor, use Yukon Gold potatoes as they hold shape well and roast beautifully.
Roasting the garlic unpeeled softens it and creates a spreadable, mellow garlic flavor perfect for spreading on chicken.
Allow the chicken to rest for a few minutes after baking to keep it juicy.
Serve this dish with a mixed greens salad for a complete meal.