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Garlic-Roasted Chicken and Potatoes Recipe

Garlic-Roasted Chicken and Potatoes Recipe

This recipe has been in my "favorites" file for almost 20 years. My husband and I enjoyed it before we had kids, and now they love it, too. It's a real time saver! —Beth Erbert, Livermore, California
TOTAL TIME: Prep: 20 min. Bake: 1 hour YIELD:6 servings


  • 6 bone-in chicken thighs (about 2-1/4 pounds)
  • 6 chicken drumsticks
  • 6 medium red potatoes (about 2 pounds), cut into 1-inch cubes
  • 24 garlic cloves, peeled
  • 1/4 cup butter, melted
  • 1 teaspoon salt, divided
  • 1/4 cup maple syrup


  • 1. Place the chicken, potatoes and garlic in a large roasting pan. Drizzle with butter; sprinkle with 3/4 teaspoon salt. Toss to coat. Bake, uncovered, at 400° for 40 minutes.
  • 2. Combine the syrup and remaining salt; drizzle over chicken. Spoon pan juices over potatoes and garlic. Bake 20 minutes longer or until a thermometer reads 170°-175° and potatoes are tender. Yield: 6 servings.

Reviews for Garlic-Roasted Chicken and Potatoes

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Reviewed Mar. 16, 2014

"Easy and tasty!"

Reviewed Dec. 13, 2011

"This got mixed reviews in our house. Hubby and I thought the potatoes were out of this world...our 3 kids didn't like the mild sweetness of them. But we all agreed the chicken itself was very bland. It didn't seem to pick up any of the garlic or maple flavors."

Reviewed Mar. 27, 2011

"I halved this recipe and made it with skinless thighs, 1/2 tsp? granulated garlic, and white potates. It was delicious, I especially liked the way the potatoes were crunchy on the outside and soft on the inside."

Reviewed Feb. 19, 2011

"This was ok, nothing special. I'm not sorry I made it and no one had trouble eating it, but no one in my family loved it either. It certainly was easy though."

Reviewed Nov. 7, 2010

"The whole family really liked this. I tossed the mixture halfway through the initial cooking time. Also poured maple syrup mixture over entire dish, turned out great. Next time I will use skinless chicken to reduce the fat content."

Reviewed Oct. 17, 2010

"A good recipe except i didn't use all the garlic it called for. Will try again sometime but i will use regular pancake syrup instead of the maple and will use either boneless skinless thighs/breasts."

Reviewed Oct. 10, 2010

"Was very good, used white potatoes thats what I had on hand. I also used two heads of garlic. Would make again"

Reviewed Sep. 12, 2010

"Fantastic and extremely easy. I just spiced it up a little with some additional seasonings and it was a hit!"

Reviewed May. 28, 2010

"My husband loved it! I will make it again"

Reviewed Dec. 22, 2009

"I thought this was a very easy and simple meal to prepare. I browned the chicken first so the skin would be crispy and seasoned it with garlic and onion powder.. I also added some baby carrots in with the potatoes. Everything came out very flavorful and the entire family enjoyed it."

Reviewed Dec. 12, 2009

"very good and SO EASY! My boys loved it. I removed the skin from the chicken, used a combination of gold and sweet potatoes and it came out perfect! I also used regular pancake syrup instead of the maple and salt. Since I had the potatoes on the bottom and chicken on the top, I just sprinkled sea salt on before baking and then drizzled the pancake syrup on for the last 20 minutes. Great dinner!!"

Reviewed Oct. 25, 2009

"my family loved this! It was so easy and the chicken was so flavorful!"

Reviewed Oct. 12, 2009

"This is a new favorite. Simple, easy, no exotic ingredients but great flavor and color - A perfect meal on a cool evening! I didn't have enough red potato so used a combination of red, russet and sweet and it was delicious. My 11 year old said it may be his favorite meal yet!"

Reviewed Jun. 30, 2009

"This is so yummy... husband and kids LOVE it. It has a flavor unlike anything else I have made?! I removed the skin from the chicken (kids don't like). Best to use a little extra butter, and make extra syrup/salt glaze. It does have a lot of garlic, but my family is a huge garlic fan so that is just fine!  May want to double...."

Reviewed Mar. 20, 2009

"Chicken comes out soggy, slippery, slimy and gross, and no flavor. I might be a little better if the skin was seasoned & browned before beginning the recipe. Also way way too much garlic. I won't make this again."

Reviewed Mar. 13, 2009

"Oh my, this dinner was delicious, i surprised my family with it. I made them all try to figure out the secret ingredient. They all love it"

Reviewed Nov. 5, 2008

"This was really good. I used boneless, skinless chicken breasts and it seemed to turn out just fine."

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Wine Pairings

Full-Bodied White Wine

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