Roast Chicken and Garlic Potatoes


°¼ cup butter
°6 chicken thigh quarters, cut into drumsticks and thighs
°6 large Yukon Gold potatoes, cut into chunks
°24 garlic cloves, unpeeled
°salt & ground black pepper to taste
°¼ c maple syrup

* Methods 
Preheat the oven to 400 degrees F (200 degrees C).
Put the butter in a roasting pan, and melt it in the oven. When the butter is melted, swirl to coat the bottom of the roasting pan and place the chicken drumsticks and thighs, potatoes and unpeeled garlic cloves in the pan. Sprinkle with salt and black pepper; turn chicken, potatoes and garlic to coat with butter.
Bake in preheated oven until chicken is no longer pink inside and juices run clear, about 40 minutes, basting 3 times with pan juices. Brush the chicken pieces with maple syrup and pour the cooking juices over the potatoes.
Return to oven and bake until chicken and potatoes are tender and golden, about 20 minutes more.An instant thermometer inserted in a thick part of a thigh must read at least 74 degrees F (74 degrees C). To serve, squeeze the garlic from the cooked cloves and spread the sweet garlic over the chicken. Pour the cooking juices over the chicken and potatoes.

Enjoy !