I’ve been cooking this recipe for so long that I need to remember where I obtained it. It comes together in no time. My husband ‘learned’ after numerous attempts that you were supposed to spread the garlic on the chicken. It’s now one of his favorites.

This recipe is straightforward to scale up or down. Just make sure your pan is large enough before altering it. Because we like potatoes, I usually add more. Serve with a salad of mixed greens.

14 cup melted butter
6 chicken leg quarters (drumsticks and thighs)
6 big Yukon Gold potatoes, peeled and diced
24 garlic cloves, unpeeled salt, and freshly ground black pepper to taste
14 cup pure maple syrup

Making Garlic Roasted Chicken and Potatoes:
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).

Melt the butter in a roasting pan over low heat. When the butter has melted, swirl it around the bottom of the roasting pan before adding the chicken drumsticks and thighs, potatoes, and unpeeled garlic cloves. Season with salt and black pepper and toss the chicken, potatoes, and garlic in the butter to coat.

Bake for 40 minutes, basting three times with pan drippings, until the chicken is no longer pink inside and the juices run clear. Brush the chicken with maple syrup and ladle pan drippings over the potatoes.

Return to the oven and bake for another 20 minutes or until the chicken and potatoes are soft and browned. A thermometer put into a thick thigh area should read at least 165 degrees Fahrenheit (74 degrees Celsius). To serve, squeeze the baked garlic cloves and distribute the soft garlic over the chicken. Serve the chicken and potatoes with the pan juices.