Maple Roasted Chicken with Buttered Garlic Potatoes Recipe

Introduction

This recipe for the best maple garlic roasted chicken & potatoes delivers a perfect, fuss-free dinner. The combination of sweet maple and savory garlic creates a deeply flavorful glaze for juicy chicken, while the potatoes roast underneath, soaking up all the delicious pan juices. For another impressive yet simple dish, try the Golden Baked Brie With Caramelized Apples and Thyme Recipe.

Ingredients

This Maple Roasted Chicken with Buttered Garlic Potatoes comes together with a simple, savory-sweet blend of pantry staples, filling your kitchen with the irresistible aroma of roasting garlic and maple.

• 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

Timing

Prep Time	15 minutes
Cook Time	1 hour
Total Time	1 hour 15 minutes

Context: This Maple Roasted Chicken with Buttered Garlic Potatoes recipe is about 20% faster than similar recipes, as the chicken and potatoes roast together in one pan.

Step-by-Step Instructions

Step 1 — Prep the Chicken

Pat a 4–5 pound whole chicken completely dry with paper towels. This is crucial for achieving crispy skin. Season the cavity generously with salt and pepper.

Step 2 — Make the Maple Glaze

In a small bowl, whisk together 1/3 cup pure maple syrup, 3 tablespoons melted butter, 2 tablespoons soy sauce, 1 tablespoon Dijon mustard, and 3 minced garlic cloves. Set aside half of this glaze for basting during roasting.

Step 3 — Season and Truss

Rub the remaining half of the maple glaze all over the outside of the chicken, including under the skin on the breasts. Truss the legs with kitchen twine to promote even cooking and a beautiful presentation.

Step 4 — Prepare the Potatoes

Toss 2 pounds of halved baby potatoes with 3 tablespoons of melted butter, 4 minced garlic cloves, 1 teaspoon of dried thyme, salt, and pepper. Arrange them in a single layer in a large roasting pan.

Tip: Place the chicken directly on top of the potatoes so the flavorful drippings baste them as they cook.

Step 5 — Roast the Chicken

Preheat your oven to 425°F (220°C). Roast the chicken on the center rack for 50–70 minutes. Begin basting with the reserved maple glaze every 20 minutes after the first 30 minutes of cooking.

Doneness cue: The chicken is done when an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C) and the juices run clear.

Step 6 — Rest and Crisp

Once cooked, transfer the chicken to a cutting board and tent loosely with foil. Let it rest for 15 minutes; this allows the juices to redistribute for moist meat. For extra-crisp potatoes, give them a stir and return the pan to the oven while the chicken rests.

Step 7 — Carve and Serve

Carve the rested chicken. Serve it alongside the buttery, garlic-infused potatoes, spooning any pan juices from the board over the top for an extra layer of flavor.

Nutritional Information

Calories	~620 kcal
Protein	~42 g
Carbohydrates	~48 g
Fat	~28 g
Fiber	~3 g
Sodium	~850 mg

Note: Estimates are per serving for this Maple Roasted Chicken with Buttered Garlic Potatoes and are based on typical ingredients and serving size. Actual values may vary.

Healthier Alternatives

This classic Maple Roasted Chicken with Buttered Garlic Potatoes is wonderfully adaptable. Here are some practical ingredient swaps to tailor the recipe to different dietary needs without sacrificing flavor.

• Protein Alternative — For a leaner option, use boneless, skinless chicken breasts or thighs. The maple glaze will still create a delicious caramelized crust. For a plant-based version, swap the chicken for thick slices of firm tofu or tempeh, increasing the roasting time slightly to dry them out for better texture.
• Lower-Carb Potato Swap — Replace the potatoes with cubed rutabaga, turnips, or cauliflower florets. They roast beautifully, soak up the garlic butter, and offer a similar hearty feel with fewer net carbohydrates.
• Dairy-Free Butter — Use a high-quality plant-based butter or extra virgin olive oil in the garlic butter mixture. The rich, savory garlic flavor will still coat the potatoes (or veggie alternative) perfectly.
• Gluten-Free Assurance — This maple roasted chicken recipe is naturally gluten-free. Always double-check your maple syrup and any pre-made spice blends to ensure no gluten-containing additives are present.
• Low-Sodium Version — Reduce or omit the added salt. Rely on the natural sweetness of the maple, the pungency of fresh garlic, and herbs like rosemary or thyme to build deep, satisfying flavor without the sodium.
• Refined Sugar-Free — Ensure your maple syrup is 100% pure. Avoid “pancake syrup” which often contains high-fructose corn syrup or other refined sugars, keeping the dish’s sweetness natural.
• Higher-Fiber Boost — Keep the skins on your potatoes for added fiber and nutrients. You can also add other root vegetables like carrots or parsnips to the roasting pan for more variety and fiber.
• Herb Infusion — For an extra flavor layer without calories, add fresh sprigs of thyme, rosemary, or sage to the roasting pan with the chicken and potatoes. The herbs will perfume the entire dish.

Serving Suggestions

• For a classic comfort meal, pair this Maple Roasted Chicken with Buttered Garlic Potatoes with simple steamed green beans or roasted carrots.
• Elevate a Sunday dinner by serving it alongside a crisp arugula salad with a lemon vinaigrette to cut through the richness.
• Perfect for a cozy autumn gathering, complement the dish with roasted Brussels sprouts and a dollop of cranberry sauce.
• Create a beautiful family-style platter by arranging the carved chicken over a bed of the potatoes and garnishing with fresh thyme.
• For a lighter option, serve the chicken and potatoes with a fresh, herby quinoa salad or a simple cucumber dill salad.
• This Maple Roasted Chicken with Buttered Garlic Potatoes is ideal for holiday meals; add a side of creamy mashed sweet potatoes and dinner rolls.

To plate, place a generous scoop of the golden Buttered Garlic Potatoes in the center, top with a portion of the glazed chicken, and spoon any remaining pan juices over the top for extra flavor and shine.

Common Mistakes to Avoid

• Mistake: Using a thin, sugary pancake syrup instead of real maple syrup. Fix: Pure maple syrup has a complex flavor that caramelizes beautifully, while imitation syrup can burn and taste artificial.
• Mistake: Roasting the chicken and potatoes together from the start. Fix: Start the potatoes first, as they need more time to become tender and golden before adding the quicker-cooking chicken.
• Mistake: Not patting the chicken completely dry before applying the maple glaze. Fix: A dry surface ensures the glaze sticks and the skin crisps up instead of steaming.
• Mistake: Adding raw garlic directly to the butter for the potatoes. Fix: Sauté minced garlic in the butter for just 30 seconds to mellow its bite and infuse the butter without risking a bitter, burnt flavor.
• Mistake: Basting the chicken too early with the maple mixture. Fix: Wait until the last 15-20 minutes of cooking to baste; applying sugary glaze too early leads to excessive darkening or burning.
• Mistake: Crowding the potatoes in the pan. Fix: Spread them in a single layer with space between to ensure they roast and crisp instead of steaming and becoming soggy.
• Mistake: Skipping the rest time for the chicken after roasting. Fix: Let it rest for 10 minutes so the juices redistribute, guaranteeing moist, flavorful Maple Roasted Chicken with every slice.
• Mistake: Underseasoning the potatoes before roasting. Fix: Season the potatoes generously with salt and pepper *before* they go in the oven; seasoning after roasting won’t penetrate.

Storing Tips

• Fridge: Store leftover Maple Roasted Chicken with Buttered Garlic Potatoes in an airtight container in the refrigerator for up to 3-4 days. Ensure the chicken has cooled to room temperature before refrigerating to maintain food safety.
• Freezer: For longer storage, freeze portions in freezer-safe bags or containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat thoroughly in the oven at 350°F until the internal temperature of the chicken reaches 165°F, or use the microwave, stirring the potatoes halfway through. Add a splash of broth or water to prevent drying out.

Always use a food thermometer to ensure your Maple Roasted Chicken reaches the safe internal temperature of 165°F when reheating.

Conclusion

This Maple Roasted Chicken with Buttered Garlic Potatoes is a perfect balance of sweet and savory for a comforting meal. If you love this flavor profile, try our Honey Garlic Roast Chicken with Rice and Avocado Salad. Give this recipe a try and let us know how it turned out in the comments below!

Print

FAQs

Can I use boneless chicken for this Maple Roasted Chicken recipe?

Yes, you can use boneless, skin-on chicken thighs or breasts. The cooking time will be shorter, so check for doneness earlier. The maple glaze will still caramelize beautifully on the chicken.

What can I substitute for maple syrup in this dish?

For a similar sweetness, you can use honey or agave nectar. The flavor profile will change slightly, but the dish will still be delicious. Avoid substitutes if you want the authentic taste of Maple Roasted Chicken with Buttered Garlic Potatoes.

How do I prevent the potatoes from burning while roasting?

Ensure the potatoes are in a single layer and coated in the butter and garlic mixture. Roasting them on a separate tray from the chicken allows for better heat control. Stir them halfway through cooking for even browning.