Half a cup of butter
6 chicken legs quarters, divided into thighs and thighs
6 large golden potatoes, cut into pieces
24 cloves garlic, unpeeled
Salt and ground black pepper to taste
¼ cup maple syrup
Preheat oven to 400°F (200°C).
Put the butter in a frying pan and melt it in the oven. When the butter has melted, stir in a circular motion to coat the bottom of the roasting pan, and place the chicken thighs, thighs, potatoes, and unpeeled garlic cloves into the skillet. Sprinkle with salt and black pepper. Flip the chicken, potatoes, and garlic to coat with the butter.
Bake in the preheated oven until the chicken inside has faded and the juices have run clear, about 40 minutes, basting 3 times using the skillet. Brush chicken pieces with maple syrup and spoon the broth over the potatoes.
Return to the oven and bake until chicken and potatoes are tender, another 20 minutes. An instantaneous thermometer inserted into a thicker part of the thigh should read at least 165 degrees Fahrenheit (74 degrees Celsius). To serve, squeeze the garlic from the baked cloves, and brush the soft garlic over the chicken. Pour juices over chicken and potatoes.