In a small bowl, mix together garlic, salt, paprika, olive oil and thyme. Using your hands, rub the marinade all over the chicken. You’ll probably get some clumps, but that’s fine. Cover and put in the fridge for 6 hours.
After 6 hours, take the chicken out or the fridge and rub out some of the clumps of marinade. Let the chicken sit out at room temperature for at least an half hour.
Preheat your oven to 500.
Meanwhile, make your potatoes. Cut potatoes into quarters. Mix together olive oil, salt and pepper in a large bowl and toss potatoes in it, making sure they are fully coated.
Spread the potatoes on the bottom of a large baking dish, single layer. Place chicken on top. Bake for 30 minutes.
Remove the dish from the oven, turn the potatoes and check how your chicken is doing. If the skin is starting to char a little, cover it with tinfoil and put back in the oven for another 20-30 minutes. If, however, the chicken looks fine, place back without covering.
Remove baking pan and let chicken rest for 10 minutes. It will release all its delicious juices and soak your potatoes. Sprinkle the parsley and scallions on top.
Carve and serve!
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2012/12/31/roasted-chicken-and-potatoes/