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Garlic Chicken with Maple-Chipotle Glaze

This herby one-dish garlic chicken dinner is a updated version of an old standby recipe. The smoky flavors pair well with the savory chicken and the hint of sweetness from the maple syrup. —Taste of Home Test Kitchen
  • Total Time
    Prep: 35 min. Bake: 45 min.
  • Makes
    4 servings


  • 4 chicken leg quarters
  • 1-1/4 teaspoons kosher salt, divided
  • 1/2 teaspoon coarsely ground pepper
  • 1 cup all-purpose flour
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon dried parsley flakes
  • 1 large egg, lightly beaten
  • 1/2 cup 2% milk
  • 1 tablespoon lemon juice
  • 1/2 cup plus 1 tablespoon canola oil, divided
  • 1/2 pound red potatoes, halved
  • 1 medium onion, halved and sliced
  • 20 garlic cloves, peeled
  • GLAZE:
  • 1/3 cup maple syrup
  • 2 teaspoons finely chopped chipotle peppers in adobo sauce
  • 1 teaspoon Dijon mustard
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon chili powder


  • With a sharp knife, cut leg quarters at the joints. Sprinkle chicken with 3/4 teaspoon salt and pepper.
  • In a large bowl, combine the flour, rosemary, thyme, sage, marjoram and parsley. In a shallow bowl, combine the egg, milk and lemon juice. Add chicken pieces, 1 at a time, to flour mixture. Toss to coat. Dip chicken in egg mixture and coat again with flour mixture.
  • In a 12-in. cast-iron or other ovenproof skillet, heat 1/2 cup oil. Fry chicken, a few pieces at a time, until golden brown, 5-6 minutes. Remove chicken and keep warm; drain drippings.
  • In the same skillet, cook potatoes in remaining oil until slightly tender, 8-10 minutes. Add onion and remaining salt; cook until onion is tender, 5-6 minutes longer. Stir in garlic; top with chicken.
  • Bake, uncovered, at 375° until a thermometer reads 170°-175° and potatoes are tender, 45-50 minutes.
  • In a small bowl, combine the glaze ingredients. Brush over chicken just before serving.
Nutrition Facts
1 chicken quarter with about 1/2 cup potato mixture: 834 calories, 55g fat (8g saturated fat), 142mg cholesterol, 1112mg sodium, 49g carbohydrate (20g sugars, 3g fiber), 36g protein.

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