1-Getting started with this grilled chicken roasted potatoes recipe is straightforward and fun. Begin by preheating your oven to 375°F, which is key for even cooking. First, crush the head of garlic with ½ teaspoon salt to make a smooth paste, then blend it with 1 tablespoon olive oil, 1 tablespoon fresh chopped parsley, and ¼ cup cold water to create that tasty garlic sauce.

2-Next, mix the dry rub by combining 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, 1 teaspoon pepper, 1 tablespoon paprika, and 1 tablespoon basil. Rub this mixture evenly over your 4 to 5-pound whole chicken for maximum flavor. Place the chicken on a roasting rack in a pan, cover it with foil, and pop it in the oven for 2 hours, remembering to remove the foil after the first hour.

3-About thirty minutes into roasting the chicken, toss the 8 potatoes (cut into cubes or wedges) with half the garlic sauce, 2 tablespoons melted unsalted butter, and a bit more olive oil, seasoning to taste. Arrange the potatoes around the chicken or in a separate pan, cover with foil, and bake for 1½ hours, taking off the foil after 1 hour. Check the chicken’s internal temperature after 1½ hours it should hit 165°F for safety.

4-Once everything is done, let the chicken rest for 10 minutes before carving to keep it juicy. Serve it up with the potatoes and the rest of the garlic sauce for a complete meal. Total prep time is about 20 minutes, with 2 hours of cooking, making it ideal for easy dinners.