Oh YUM.

Not to brag (well, maybe a little), but I made the -best- dinner tonight. The full, original recipe can be found here, gotta love that Pioneer Woman. So here's the breakdown, for those of you who don't follow links:

1 small bag of Irish potatoes. (This is about 15 or 20 little potatoes.)
4 large heads of garlic.
1/3 cup extra virgin olive oil
1/3 cup semi-dry white wine
Kosher salt
Black pepper

Quarter the potatoes, and cut the ends off the garlic, to expose all the cloves. Arrange them around the pan and drizzle with the olive oil and wine. Take extra care to coat the top of the garlic cloves. Kosher salt and pepper to taste. (I also used a little seasoned salt.)

Toss to coat.

Cover tightly with tin foil and bake at 375 for 45 minutes.

Uncover and bake for 20 minutes.

Broil on 500 for about 5 minutes.

This is when the "official" recipe ends. But here's what I did to make it a full meal:

During the last 10 minutes of cook time, I shredded up a rotisserie chicken (into large pieces), then when the potatoes and garlic came out of the oven, I mixed them with the shredded chicken. You will have to (of course) remove the roasted garlic cloves from the papery skin, and take care to smash them up a bit when you mix the chicken with the veggies. The garlic gets mild, sweet and nutty as it roasts, which is delicious, so even if you think it will be too strong, use it! I've been afraid to cook with fresh garlic for years, because it's typically not a flavor I enjoy if it's very strong, but roasted, it's a completely different flavor.