Garlic Roasted Chicken and Potatoes
Ingredients
14 cup butter,
a total of 6 chicken drumsticks and thighs
Yukon Gold potatoes, about 6 pounds worth, peeled and diced
Unpeeled garlic cloves (24 total)
Season with salt and freshly ground black pepper.
1/2 tsp honey
Instructions
Turn the oven temperature up to 400 degrees F (200 degrees C).
Put the butter in a baking dish and heat it until it melts. Move the butter around the pan so that it covers the bottom evenly.
Put the chicken legs and thighs in the roasting pan together with the potatoes and the unpeeled garlic cloves.
The chicken, potatoes, and garlic should all be salted and peppered. Toss gently so that all of the butter is distributed.
For 40 minutes in a preheated oven, or until the juices flow clear, ensure the chicken is thoroughly cooked. Three times during cooking, baste the chicken with the pan juices.
The chicken was brushed with maple syrup, and the potatoes were served in the pan juices.
Put the dish back in the oven for 20 more minutes, or until the chicken and potatoes are cooked through and browned to your liking.
Use an instant-read thermometer to determine the internal temperature of a chicken thigh at its thickest region. The chicken is done when the thermometer registers at least 165 degrees F (74 degrees C).
Squeeze the softened garlic out of the cooked cloves and rub it all over the chicken before serving. To enhance the flavor of the chicken and potatoes, pour the pan juices over them.
Tips for the Service
Enjoy with a side salad and this Garlic Roasted Chicken and Potatoes dish. Salad’s brightness and crunch balance out the savory chicken and potatoes. To make a full dinner, include the salad with the main course.
My husband “discovered” that the garlic butter was meant to be applied to the chicken. It has quickly become a favorite of his.
