1-Getting started with grilled chicken roasted potatoes is all about following easy steps to achieve great results. Begin by preheating your oven to 375°F (190°C), which sets the stage for even cooking. This method ensures the chicken turns out juicy while the potatoes get that perfect crispiness.

2-First, make the garlic sauce by crushing 1 head of garlic with ½ teaspoon salt into a paste, then mix in 1 tablespoon olive oil, ¼ cup cold water, and 1 tablespoon fresh chopped parsley. Set it aside for later use. Next, coat the whole chicken with the dry rub made from 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, 1 teaspoon pepper, 1 tablespoon paprika, and 1 tablespoon basil.

3-Place the chicken on a roasting pan rack, or oil the bottom if you don’t have one, and cover it with aluminum foil. Pop it in the oven to roast for 2 hours, removing the foil after 1 hour. Check it at 1.5 hours to ensure it reaches 165°F (74°C) inside.

4-Adding the Potatoes Thirty minutes after the chicken starts, toss the 8 potatoes with half the garlic sauce, 2 tablespoons melted butter, and 2 tablespoons olive oil, adding salt and pepper as needed. Arrange them around the chicken or in a separate pan, cover with foil, and bake for 1.5 hours, removing the foil after 1 hour.

5-Once done, let the chicken rest for 10 minutes before carving. Serve it all with the remaining garlic sauce drizzled over for extra flavor. This whole process takes about 2 hours and 20 minutes, including prep time.

6-For tips on making it even better, remember to use fresh garlic and cut potatoes evenly. Always use a meat thermometer to check doneness.