Chicken with Roasted Garlic Potatoes

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 350 degrees F (175 degrees C).'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': '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. 3

   {'id': 'step_2', 'step': 3, 'text': 'Combine butter, Italian dressing mix, fresh thyme, and ground paprika in a large bowl.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Place chicken in a large roasting pan; spread ½ butter mixture over chicken skin.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Add potatoes to the bowl with remaining ½ butter mixture; toss to coat. Arrange potatoes around chicken; add garlic heads, cut-sides up.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': '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. 7

   {'id': 'step_6', 'step': 7, 'text': '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. 8

   {'id': 'step_7', 'step': 8, 'text': 'Carve chicken; transfer to the platter.'}

9. 9

   {'id': 'step_8', 'step': 9, 'text': 'Skim and discard fat from pan drippings. Transfer drippings to the same bowl; mash remaining garlic into drippings. Serve with chicken and potatoes.'}

📊 Nutrition Facts

Per serving (6 servings total)