Chicken with Roasted Garlic Potatoes
Description
This chicken with roasted garlic potatoes recipe features a buttery seasoning made with Italian salad dressing mix for an easy meal with loads of flavor.
Ingredients
•
2 small heads garlic, unpeeled
•
1/4 cup butter, at room temperature
•
1 (3/5 ounce) package dry Italian salad dressing mix (such as Good Seasons®)
•
1 teaspoon chopped fresh thyme
•
1/2 teaspoon ground paprika
•
1 (6 pound) roasting chicken
•
1 1/2 pounds red new potatoes, halved
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Cut off tops of garlic heads to expose cloves, trimming about ½ inch off top of each clove. You may need to trim individual cloves along sides of heads.
3
Combine butter, Italian dressing mix, fresh thyme, and ground paprika in a large bowl.
4
Place chicken in a large roasting pan; spread ½ butter mixture over chicken skin.
5
Add potatoes to the bowl with remaining ½ butter mixture; toss to coat. Arrange potatoes around chicken; add garlic heads, cut-sides up.
6
Cook in the preheated oven until chicken is 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 but not touching the bone, should read 165 degrees F (74 degrees C). Rest for 10 minutes.
7
Transfer garlic to a plate; cool slightly. Slip garlic cloves from skins; place ½ in a bowl and stir in potatoes. Transfer potatoes to a platter.
8
Carve chicken; transfer to the platter.
9
Skim and discard fat from pan drippings. Transfer drippings to the same bowl; mash remaining garlic into drippings. Serve with chicken and potatoes.