I’ve been making this recipe for so many years, I can’t remember where I got it from. It’s really fast for us to get together. After fixing it a few times, my husband “discovered” that you’re supposed to spread garlic on the chicken. This recipe is easy to adjust up or down. Just make sure the pan is large enough when setting. I usually add more potatoes, because we like it. Served with mixed vegetable salad.
*ingredients
°Half a cup of butter
°6 quarters of chicken legs, divided into thighs and thighs
°6 large golden potatoes, cut into chunks
°24 unpeeled garlic cloves
°Salt and ground black pepper to taste
°A quarter cup of maple syrup
°Modus operandi of potatoes and grilled chicken with garlic
* Methods :
Preheat the oven at 200°C.
Put the butter in a frying pan and melt it in the oven. When the butter has melted, stir in a circular motion to coat the bottom of the roasting pan, and place the chicken thighs and thighs, potatoes, and unpeeled garlic cloves into the pan. Sprinkling with salt also black pepper. Turn the chicken, potatoes, and garlic over to coat with the butter.
Bake in preheated oven until chicken is brown and juices run clear, for 40 minutes, basting pan 3 times. Brush the chicken pieces with maple syrup and pour the broth over the potatoes.
Return to oven and bake for another 20 minutes, until chicken and potatoes are completely cooked through. An instant-read thermometer inserted into the thickest part of the thigh should read at least 165°F (74°C). To serve, squeeze garlic from baked cloves, and brush tender garlic over chicken. Pour juices over chicken and potatoes
Enjoy !