2 sticks butter
5 pounds chicken drumsticks
8 large russet potatoes, peeled and cut into 1-inch chunks or 1/4-inch thick rounds
8 tablespoons jarred minced garlic - this is the key ingredient. Don't skimp here!
One lemon, sliced into 1/8-inch rounds (optional)
Salt and pepper to taste
- Preheat oven to 400 degrees.
- Place the butter in a large roasting pan and melt in the oven. Swirl melted butter to coat the bottom of the pan. Place drumsticks in the pan, and then add potatoes. Spread garlic over chicken and potatoes. Sprinkle with salt and pepper. Stir chicken and potatoes to evenly coat them with butter and garlic. Top with lemon slices, if desired.
- Bake about 40 minutes -- until chicken is no longer pink inside and juices run clear. Baste 3 times with pan drippings.
- If needed, return to oven and bake until chicken and potatoes are tender and browned (up to 20 more minutes -- meat thermometer should read 165 degrees). To serve, pour pan drippings and garlic over chicken and potatoes.
I served this with broccoli and hot rolls.