For so many years I have been making this recipe, I can’t remember where I got it. You throw together very quickly. My husband ‘discovered’ after fixing several times that the garlic was supposed to be spread across the chicken .. Now, she’s one of his favorites. You have to change this recipe up or down very easily. Make sure that your pan is large enough if it is adjusted. Usually, since we like them, I add more potatoes. A mixed salad is used for serving.
Preparation time: 20 minutes
Cooking time: 1 hour
¼ cup butter
6 chicken leg quarters (divided into drumsticks and thighs)
6 Yukon Gold potatoes (large), cut into chunks
24 cloves garlic, unpeeled
salt and ground black pepper to taste
¼ cup maple syrup
1. Preheat oven at about 200 ° C (400 ° F). Preheat oven.
2. In a roasting pot, put the butter and melt in the oven. When the butter melts, swirl the bottom of the roast pan to coat, and put into the chicken batters in the bowl, thighs, potatoes, and unpeeled garlic clove. Turn the chicken, potatoes, and garlic to coat with butter. Sprinkle with salt and black pepper.
3. Bake in the preheated oven so that the chicken is not pink anymore inside it and the juices are smooth, about 40 minutes, with the pan dripping 3 times. Brush the chick pieces with maple syrup and stir the spoon over the potatoes.
4. Bake in the oven for about 20 more minutes until chicken and potatoes are browned. In a thick part of a thigh, an instant-read thermometer should read at least 165 F (74 C). Squeeze garlic from the baked cloves and spread the soft garlic on the chicken. In the chicken and potatoes, pour pan juices.
The aluminum foil can be used to maintain moist food, to cook food evenly, and to facilitate cleaning.
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