Garlic roasted chicken and potatoes

    1 hour 20 min

    Chicken and potatoes are baked in butter with 24 cloves of garlic. Add a little maple syrup at the end for sweetness. Don't worry, the garlic cooks down to a mellow, soft texture that's simply delicious spread over the chicken! Serve with a green salad, broccoli or asparagus.

    25 people made this

    Serves: 8 

    • 60g butter
    • 6 chicken drumsticks
    • 6 chicken thighs
    • 6 large roasting potatoes, cut into chunks
    • 24 cloves garlic, unpeeled
    • salt and ground black pepper to taste
    • 4 tablespoons maple syrup

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Preheat oven to 200 C / Gas 6.
    2. Place the butter in a roasting tin and melt in the oven. When butter has melted, swirl to coat the bottom of the roasting tin and place the chicken drumsticks and thighs, potatoes and unpeeled garlic cloves into the tin. Sprinkle with salt and black pepper; turn the chicken, potatoes and garlic to coat with butter.
    3. Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 40 minutes, basting 3 times with the drippings. Brush maple syrup over the chicken pieces, and spoon dripping over the potatoes.
    4. Return to oven, and bake until the chicken and potatoes are tender and browned, about 20 more minutes.
    5. To serve, squeeze garlic from the baked cloves and spread the soft garlic over the chicken. Pour some of the cooking sauce over chicken and potatoes.

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    Reviews in English (292)


    Enjoyed by all, think we'll try breast meat next time. Thanks for sharing.  -  23 Feb 2017


    I used drums only, as that is what I had on hand. It was so simple to throw together. I actually forgot the final step of the syrup but we loved it as it was. We are garlic lovers so this was great. Oh, I didn't have fresh cloves so I used jarred minced garlic. We didn't get to spread the garlic over the chicken but it baked into the drums and then covered the potatoes!! YUMMY!!  -  24 Nov 2010  (Review from Allrecipes US | Canada)


    This was delicious and so easy! Thanks for sharing. I'm going to add a little more detail. I had a 4 pack of chicken thighs I wanted to use, so that's what I used instead what it called for. I only had a small square brownie type pan, so I used that instead of a roasting pan. I used one whole garlic cluster, separated and peeled, about 14 cloves or so. I had to bake it 20 extra minutes to get the thermometer to 165. I don't think it needed all that garlic, not that it hurt it at all, but you really only got the garlic taste by smooshing the cloves onto the chicken at the end, and each piece used about 2 cloves. It turned out great and the potatoes were to die for! I didn't have to add any salt once to them on my plate (which is unusual for me) and they were so buttery! I will be adding this dish to my regular rotation.  -  08 Nov 2010  (Review from Allrecipes US | Canada)