Name: Chicken with Roasted Garlic Potatoes
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Garlic, unpeeled - 2 small heads; Butter, at room temperature - ¼ cup; Dry Italian salad dressing mix (such as Good Seasons®) - 1 (.6 ounce) package; Chopped fresh thyme - 1 teaspoon; Ground paprika - ½ teaspoon; Roasting chicken - 1 (6 pound); Red new potatoes, halved - 1 ½ pounds

Ingredients for - Chicken with Roasted Garlic Potatoes

1. Garlic, unpeeled 2 small heads

2. Butter, at room temperature ¼ cup

3. Dry Italian salad dressing mix (such as Good Seasons®) 1 (.6 ounce) package

4. Chopped fresh thyme 1 teaspoon

5. Ground paprika ½ teaspoon

6. Roasting chicken 1 (6 pound)

7. Red new potatoes, halved 1 ½ pounds

How to cook deliciously - Chicken with Roasted Garlic Potatoes

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Cut off and discard 1/2 inch from the top of each garlic head.

2 . Stage

Combine butter, Italian Dressing mix, thyme, and paprika in a large bowl.

3 . Stage

Place chicken in a large roasting pan. Spread 1/2 of the butter mixture over the chicken skin.

4 . Stage

Add potatoes to the bowl with the remaining butter mixture; toss until coated. Place potatoes in the pan around chicken, then add garlic heads, with cut-sides up.

5 . Stage

Roast in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C). Remove from the oven, and let rest 10 minutes.

6 . Stage

While the chicken is resting, remove garlic from the pan. Allow it to cool slightly, then slip garlic cloves from the skins. Place 1/2 of the garlic in a bowl; stir in potatoes and transfer to a platter.

7 . Stage

Carve chicken and transfer to the platter.

8 . Stage

Skim and discard fat from pan drippings; transfer drippings to a bowl. Mash remaining garlic into the drippings. Serve with chicken and potatoes.