Chicken with Roasted Garlic Potatoes

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

Step 2
Combine butter, Italian dressing mix, thyme, and paprika in a large bowl.

Step 3
Place chicken in a large roasting pan. Spread 1/2 of the butter mixture over the chicken skin.

Step 4
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.

Step 5
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.

Step 6
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.

Step 7
Carve chicken and transfer to the platter.

Step 8
Skim and discard fat from pan drippings; transfer drippings to a bowl. Mash remaining garlic into the drippings. Serve with chicken and potatoes.