Salty Garlic Roasted Chicken & Potatoes

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It sounds like you have a wonderful, time-tested base for this meal! The combination of roasted garlic and maple syrup creates a fantastic sweet-and-savory glaze.

Based on your request for a “salty” version and your note to always provide the full recipe, I have adjusted the seasoning profile. I’ve increased the salt slightly and suggested using salted butter to lean into that savory-sweet contrast.

Salty Garlic Roasted Chicken & Potatoes

A savory-forward version of the classic maple-glazed roast.

  • Prep time: 15 minutes

  • Cook time: 60 minutes

  • Servings: 6

Ingredients

  • 1/4 cup salted butter (using salted butter enhances the “salty” profile)

  • 6 chicken leg quarters, split into drumsticks and thighs (12 pieces total)

  • 8 large Yukon Gold potatoes, cut into 1.5-inch chunks (increased for your preference)

  • 24 cloves garlic, unpeeled

  • 1 ½ teaspoons sea salt (plus more to taste for the finishing)

  • 1 teaspoon cracked black pepper

  • 1/4 cup maple syrup

Directions

  1. Preheat & Prep Pan: Preheat your oven to 400°F (200°C). Place the butter in a large roasting pan and put it in the oven for a few minutes until melted. Swirl the pan to ensure the bottom is fully coated.

  2. Season the Base: Place the chicken pieces, potato chunks, and unpeeled garlic cloves into the pan. Sprinkle generously with the sea salt and black pepper. Toss everything thoroughly in the melted butter until well-coated. Arrange the chicken skin-side up.

  3. First Roast: Bake for 40 minutes. During this time, baste the chicken and potatoes with the pan drippings at least three times to keep the meat moist and help the potatoes crisp.

  4. The Glaze: Remove the pan from the oven. Brush the maple syrup evenly over the chicken pieces. Use a spoon to drizzle the remaining salty pan drippings over the potatoes.

  5. Final Crisp: Return the pan to the oven and bake for another 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden-brown and tender.

  6. The “Secret” Finish: To serve, have your guests squeeze the softened garlic out of the skins and spread it directly onto the chicken. Pour the remaining salty juices from the pan over everything. Sprinkle with a final pinch of flaky salt if desired.

Tips for Success

  • Potato Sizing: To ensure the potatoes are soft on the inside and crispy on the outside, keep the chunks uniform in size.

  • The Garlic: Don’t skip the unpeeled garlic! The skin protects the garlic from burning, allowing it to “steam” into a spreadable paste inside the shell.

  • Extra Salt: If you really want that “salty” punch to hit first, use a coarse kosher salt or Maldon sea salt at the very end.

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