Ingredients:

°¼ c butter

°6 chicken thigh quarters, reduce into drumsticks and thighs

°6 Yukon Gold potatoes, reduce into chunks

°24 garlic cloves, unpeeled

°salt and floor black pepper to taste

°¼ cup maple syrup

How to cook:

Preheat the oven to 400 degrees Fahrenheit (two hundred degrees C).
Place the butter in a roasting pan and place it in the oven to soften. When the butter has melted, swirl it around to coat the bottom of the roasting pan, then add the chicken drumsticks and thighs, potatoes, and unpeeled garlic cloves.

Season with salt and pepper, then flip the chicken, potatoes, and garlic to evenly coat them in butter.
Bake for about forty minutes, basting three times with pan juices, until the bird is not red inside and the juices run clear. Maple syrup should be brushed over the chicken pieces, and the cooking liquids should be poured over the potatoes.

Return to the oven and bake for another 20 minutes or until the chicken and potatoes are tender and golden brown. An instant-read thermometer put into a thick area of a thigh must show a temperature of at least 165 degrees F. (seventy four tiers C).
Squeeze the garlic cloves off the cooked cloves and spread them over the chicken to serve. Pour the cooking liquids over the chicken and potatoes.

Have fun!

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