Categories: Meals

Ingredients

• 4 to 5 potatoes, cut into 1-inch pieces
• 1 head garlic, divided with the skin removed from 1/2 of the cloves
• 2 shallots, quartered with skin removed
• 2 tbsp olive oil
• 1 tsp salt, divided
• 1 whole chicken, at room temp and dried with paper towels
• 4.5 oz. Hellmann's Roasted Garlic Sauce
• 1 tbsp roughly chopped fresh thyme
• 1/2 lemon, juiced
• 1/2 tsp smoked or sweet paprika

Directions

1. Preheat oven to 425. Scatter cut potatoes and shallots on a sheet tray. Break apart the garlic, adding half of the loosen cloves to the sheet tray and the other half of the head in the cavity of the chicken. Season the potatoes with 1/2 tsp salt and the chicken with 1/2 tsp of salt. Make sure to get all the areas of the chicken, including the cavity.

2. In a small bowl, combine Roasted Garlic Sauce, thyme, lemon juice and paprika. Mix marinade and lather over entire chicken.

3. Place chicken on top of the potatoes and roast in the oven for approx 1 hour or until chicken is cooked through.

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