TOTAL TIME: Prep: 35 min. Bake: 40 min.
MAKES: 4 servings


  • 4 chicken leg quarters
  • 1-1/4 teaspoons kosher salt, divided
  • 1/2 teaspoon coarsely ground pepper
  • 1 cup all-purpose flour
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon dried parsley flakes
  • 1 egg, lightly beaten
  • 1/2 cup 2% milk
  • 1 tablespoon lemon juice
  • 1/2 cup plus 1 tablespoon canola oil, divided
  • 1/2 pound red potatoes, halved
  • 1 medium onion, halved and sliced
  • 20 garlic cloves, peeled
  • GLAZE:
  • 1/3 cup maple syrup
  • 2 teaspoons finely chopped chipotle peppers in adobo sauce
  • 1 teaspoon Dijon mustard
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon chili powder

Nutritional Facts

2 chicken pieces with about 1 cup potato/onion mixture: 834 calories, 55g fat (8g saturated fat), 142mg cholesterol, 1112mg sodium, 49g carbohydrate (20g sugars, 3g fiber), 36g protein.


  1. With a sharp knife, cut leg quarters at the joints. Sprinkle chicken with 3/4 teaspoon salt and pepper.
  2. In a large resealable plastic bag, combine the flour, rosemary, thyme, sage, marjoram and parsley. In a shallow bowl, combine the egg, milk and lemon juice. Add chicken pieces, one at a time, to bag and shake to coat. Dip chicken in egg mixture and coat again with flour mixture.
  3. In a 12-in. cast-iron skillet, heat 1/2 cup oil. Fry chicken, a few pieces at a time, for 5-6 minutes or until golden brown. Remove chicken and keep warm; drain drippings.
  4. In the same skillet, cook potatoes in remaining oil for 8-10 minutes or until slightly tender. Add onion and remaining salt; cook 5-6 minutes longer or until onion is tender. Stir in garlic; top with chicken.
  5. Bake, uncovered, at 375° for 45-50 minutes or until a thermometer reads 170°-175° and potatoes are tender.
  6. In a small bowl, combine the glaze ingredients. Brush over chicken just before serving. Yield: 4 servings.
Originally published as Garlic Chicken with Maple-Chipotle Glaze in Fresh Home Winter 2011, p104

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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