Welcome to the world of gastronomic delight, where the aromatic allure of garlic meets the succulence of roasted chicken and potatoes. In this article, we’ll explore a tried-and-true recipe that promises to tantalize your taste buds and impress even the most discerning food enthusiasts.

Ingredients:

Instructions:

1. Preheat Oven:
   • Preheat the oven to 400 degrees F (200 degrees C).
2. Prepare Roasting Pan:
   • Place ¼ cup of butter in a roasting pan and melt it in the preheated oven. Swirl to coat the bottom evenly.
3. Arrange Ingredients in Pan:
   • Add the chicken leg quarters (split), Yukon Gold potatoes (cut into chunks), and unpeeled garlic cloves to the roasting pan.
4. Season with Salt and Pepper:
   • Sprinkle salt and ground black pepper over the chicken, potatoes, and garlic. Turn the chicken and potatoes to coat them with butter.
5. Initial Roasting:
   • Bake in the preheated oven for about 40 minutes, basting 3 times with pan drippings, until the chicken is no longer pink inside and the juices run clear.
6. Brush with Maple Syrup:
   • Brush the chicken pieces with ¼ cup of maple syrup.
7. Spoon Pan Drippings:
   • Spoon the pan drippings over the potatoes.
8. Final Roasting:
   • Return to the oven and bake for an additional 20 minutes or until the chicken and potatoes are tender and browned.
9. Check Chicken Temperature:
   • Use an instant-read thermometer to ensure the thickest part of a thigh reads at least 165 degrees F (74 degrees C).
10. Serve:
    • Squeeze garlic from the baked cloves, spread the soft garlic over the chicken, and pour pan juices over the chicken and potatoes.