Garlicky? Yes. Divine? You betcha. Easy to make, and I'm finding more and more that bone-in chicken is so much better tasting, although more messy to eat. This one can be just a little garlicky (with 10 cloves), or you can go ALL OUT and add 40 cloves. Don't say I didn't warn you about bad breath.
3 celery stalks, cut into chunks
10-40 cloves garlic, paper pulled off, but left unpeeled, unchopped (Yes, if you really love garlic, add 40)
season salt and ground black pepper to taste
1/4 cup maple syrup
3.Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 40 minutes, basting 3 times with pan drippings. Brush maple syrup over the chicken pieces, and spoon pan drippings over the vegetables.
4.Return to oven, and bake until the chicken and potatoes are tender and browned, about 20 more minutes. An instant-read thermometer inserted into a thick part of a thigh should read at least 165 degrees F. To serve, squeeze garlic from the baked cloves, and spread the soft garlic over the chicken. Pour pan juices over chicken and potatoes.