1-Getting started with grilled chicken roasted potatoes: Begin by preheating your oven to 375℉ (190℃) as outlined in the recipe details, which will help everything cook evenly. This step sets the stage for a meal that’s full of flavor without much fuss.

2-Prepare the garlic sauce: crush the garlic and salt into a paste, then mix in the parsley, olive oil, and cold water; set it aside for later. Create a dry rub by combining garlic powder, onion powder, salt, pepper, paprika, and basil, then pat the chicken dry and rub this mixture all over it for that perfect seasoning.

3-Roast the chicken and potatoes: Place the chicken in a roasting pan on a rack or a lightly oiled pan and cover with aluminum foil. Roast it for 2 hours, removing the foil after 1 hour, and check for doneness after 1½ hours when the internal temperature reaches 165℉ (74℃). About 30 minutes into roasting, toss the potatoes with half of the garlic sauce, melted butter, olive oil, salt, and pepper, then add them around the chicken or in a separate pan, covering with foil, and continue baking together for 1½ hours, removing the foil after the first hour.

4-Final Touches: Once the chicken and potatoes are done, let the chicken rest for 10 minutes before carving to keep it juicy. Serve it with the remaining garlic sauce poured over the chicken or as a dip. This method not only makes the dish tasty but also ensures the potatoes get that crispy edge everyone loves.