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Maple Roasted Chicken with Buttered Garlic Potatoes

Bone-in chicken thighs and potatoes roasted together in one pan with garlic, butter, olive oil, simple seasonings, and a maple syrup drizzle for sweet-savory flavor.

  • Total Time: 1 hour
  • Yield: 6 1x

Ingredients

Scale
  • 6 bone-in chicken thighs (skin-on)
  • 2 lbs baby potatoes, halved
  • 1/4 cup olive oil
  • 1/4 cup unsalted butter, melted
  • 1 large onion, sliced
  • 1 head garlic, cloves separated and peeled
  • 1/4 cup maple syrup
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp Greek seasoning

Instructions

  1. Preheat oven to 400°F. In a large roasting pan or casserole dish, combine olive oil and melted butter. Scatter sliced onions and garlic cloves over the mixture.
  2. Arrange chicken thighs in the pan, coating both sides in the oil-butter mixture. Place halved potatoes between the chicken pieces and drizzle with additional olive oil if needed. Season everything with salt, pepper, onion powder, garlic powder, and Greek seasoning.
  3. Bake for 30 minutes. Remove from oven, drizzle maple syrup over chicken and potatoes, and turn potatoes to coat. Reduce oven to 375°F and bake for 10-15 more minutes until potatoes are fork-tender and chicken reaches 165°F internally.

Notes

For crispier skin, pat chicken dry before seasoning. Use baby Yukon gold potatoes for best texture. Let rest 5 minutes before serving to retain juices.

  • Author: Olivia Bennett
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Method: Main Course
  • Cuisine: American

Nutrition

  • Calories: 550
  • Sugar: 10g
  • Sodium: 800mg
  • Fat: 35g
  • Saturated Fat: 12g
  • Unsaturated Fat: 20g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 30g
  • Cholesterol: 120mg