Easy Chicken and Roasted Garlic Potatoes Recipe

Ingredients

• 2 small heads garlic, unpeeled
• 0.25 cup butter, at room temperature
• 1 (.6 ounce) package dry Italian salad dressing mix (such as Good Seasons®)
• 1 teaspoon chopped fresh thyme
• 0.5 teaspoon ground paprika
• 1 (6 pound) roasting chicken
• 1.5 pounds red new potatoes, halved

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C).
2. Cut off the tops of the garlic heads to expose the cloves, removing about ½ inch from the top of each clove. Trim individual cloves along the sides of the heads if needed.
3. In a large bowl, combine the butter, Italian dressing mix, fresh thyme, and ground paprika.
4. Place the chicken in a large roasting pan and spread ½ of the butter mixture over the chicken skin.
5. Add the potatoes to the bowl with the remaining ½ of the butter mixture and toss to coat. Arrange the potatoes around the chicken and add the garlic heads, cut-sides up.
6. Bake in the preheated oven until the chicken is cooked through and the juices run clear, approximately 1 hour and 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone but not touching it, should register 165 degrees F (74 degrees C). Let the chicken rest for 10 minutes before serving.
7. Move the garlic to a plate to cool. Squeeze the garlic cloves from their skins, place ½ of them in a bowl, and stir with the potatoes. Transfer the potatoes to a serving platter.
8. Carve the chicken and transfer it to the serving platter.
9. Skim and discard the excess fat from the pan drippings. Transfer the drippings to the same bowl, mash the remaining garlic into the drippings, and serve with the chicken and potatoes.

Nutrition

• Calories: 751 kcal
• Fat Content: 42 g
• Fiber Content: 3 g
• Sugar Content: 3 g
• Sodium Content: 704 mg
• Protein Content: 64 g
• Cholesterol Content: 214 mg
• Carbohydrate Content: 26 g
• Saturated Fat Content: 15 g
• Unsaturated Fat Content: 0 g