Prep 1 hr
Cook 45 mins
Really tasty and easy to make. ok i forgot to add that i got it off of americas test kitchen. it was my first recipe i posted.
- 1 cup kosher salt, for brine (or 1/2 cup table salt)
- 1⁄2 cup granulated sugar
- 1 (3 1/2-4 lb) roasting chickens
- 2 1⁄2 lbs russet potatoes, peeled and sliced 1/8 to 1/4-inch thick (4 to 5 medium)
- vegetable oil cooking spray (nonstick)
- 1 1⁄2 tablespoons olive oil
- 3⁄4 teaspoon table salt (for potatoes)
- ground black pepper
- Dissolve salt and sugar in 2 quarts cold water in large container. Immerse chicken and refrigerate until fully seasoned, about 1 hour. Meanwhile, adjust oven rack to lower-middle position and heat oven to 500°.
- Line bottom of broiler pan with foil and spray with nonstick vegetable cooking spray. Remove chicken from brine and rinse thoroughly under cold running water. Following illustrations 1 through 6, butterfly chicken, flatten breastbone, apply flavored butter (if using), and position chicken on broiler pan rack; thoroughly pat dry with paper towels.
- Toss potatoes with 1 tablespoon oil, salt and pepper to taste in medium bowl. Spread potatoes in even layer in foil-lined broiler pan bottom. Place broiler pan rack with chicken on top. Rub chicken with remaining 1 1/2 teaspoons oil and sprinkle with pepper.
- Roast chicken until spotty brown, about 20 minutes. Rotate pan and continue to roast until skin has crisped and turned a deep brown and an instant-read internal thermometer registers 160° in thickest part of breast, 20 to 25 minutes longer. Transfer chicken to cutting board. With potholders, remove broiler pan rack; soak up excess grease from potatoes with several sheets paper towels. Remove foil liner with potatoes from broiler pan bottom and invert foil and potatoes onto cookie sheet or second cutting board. Carefully peel back foil, using a metal spatula to help scrape potatoes off foil as needed. With additional paper towels, pat off remaining grease.
I made this today, but made a few adjustments to add a bit more flavor. I made an herb butter the day before with fresh rosemary, parsley, garlic, and lemon zest, then made small slits in the skin before roasting and incerted the butter between the skin and the meat and all over the outside as well. Otherwise, I followed everything else to the letter. The chicken came out with a potato chip crisp skin that was a beautiful golden brown and the flavor and aroma was truly outstanding! Each bite of the breast meat was a juicy, flavorful marvel, and the dark meat was perfect. It wasn't hard to find out that this recipe was lifted from Cook's Illustrated Magazine, but regardless of the source, this one is tuly a keeper and I'll most definitely be making this again.
Made this last night with a few additions. I made an herb butter like another reviewer and rubbed it underneath the skin. I also added in a bulb of whole garlic cloves with the potatoes. This chicken came out awesome! The brining really did the trick and kept the meat nice and juicy.
I haven't tried this recipe yet, hence no stars, but it does sound very good. I do want to try this sometime soon. The flavored butter Anericas Test Kitchen recommends, if using, is the following: Mustard-Garlic Butter with Thyme Ingredients: 2 tablespoons unsalted butter , softened 1 medium clove garlic , pressed through garlic press 1 tablespoon Dijon mustard 1 teaspoon minced fresh thyme leaves Ground black pepper Directions: In a small bowl, mash together all ingredients, including black pepper to taste. Yield: 3 tablespoons Source: America's Test Kitchen, to accompany Crisp-Skin High-Roast Butterflied Chicken with Potatoes