Chicken with Roasted Garlic Potatoes

Name: Chicken with Roasted Garlic Potatoes
Total time: 150
Yield: 6
Ingredients: 2 small heads garlic, unpeeled; ¼ cup butter, at room temperature; 1 (.6 ounce) package dry Italian salad dressing mix (such as Good Seasons®); 1 teaspoon chopped fresh thyme; ½ teaspoon ground paprika; 1 (6 pound) roasting chicken; 1 ½ pounds red new potatoes, halved

Recipe by dt from allrecipes.com

Dinner 3 Hr. 30 Mins.

Ingredients

6 servings

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2 small heads garlic, unpeeled
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¼ cup butter, at room temperature
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1 (.6 ounce) package dry Italian salad dressing mix (such as Good Seasons®)
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1 teaspoon chopped fresh thyme

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½ teaspoon ground paprika
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1 (6 pound) roasting chicken
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1 ½ pounds red new potatoes, halved

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Cut off and discard 1/2 inch from the top of each garlic head.
Combine butter, Italian dressing mix, thyme, and paprika in a large bowl.
Place chicken in a large roasting pan. Spread 1/2 of the butter mixture over the chicken skin.
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.
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.
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.
Carve chicken and transfer to the platter.
Skim and discard fat from pan drippings; transfer drippings to a bowl. Mash remaining garlic into the drippings. Serve with chicken and potatoes.