High Roasted Chicken and Potatoes

Steve_G's Note:

Perfect Chicken Every Time - a terrific presentation for very small effort. Very economical as well. From Cooks Illustrated.

• Total Time: 1 hrs 30 mins
• Prep Time: 45 mins
• Cook Time: 45 mins

Ingredients:

Serves: 2-4

Yield: 1.0 chicken

• 1 cup kosher salt or 1/2 cup table salt (for brine)
• 1/2 cup sugar
• 1 whole chicken (3 1/2 to 4 pounds)
• 3 tablespoons garlic butter, for, placing, under, skin, optional
• 2 1/2 lbs russet potatoes, peeled and sliced 1/4-inch thick (4 to 5 medium)
• vegetable oil cooking spray
• 1 1/2 tablespoons olive oil
• 3/4 teaspoon salt (for potatoes)
• black pepper

Directions:

1. Dissolve salt and sugar in 2 quarts cold water in large container.
2. Immerse chicken and refrigerate until fully seasoned, minimum 1 hour, maximum 4 hours.
3. If you're planning on cooking immediately adjust oven rack to lower-middle position and heat oven to 500 degrees.
4. Line bottom of broiler pan with aluminum foil and spray with spray.
5. Remove chicken from brine, rinse with water.
6. Butterfly chicken, flatten breastbone and smeer on flavored butter.
7. Place chicken on the top of the broiler pan.
8. For the crispest skin the bird should be placed, uncovered in the fridge for 8 hrs or overnight, Toss potatoes with oil, salt, and pepper in medium bowl.
9. Spread potatoes in even layer in foil-lined broiler pan bottom.
10. Place broiler pan rack with chicken on top.
11. Rub chicken with remaining 1 1/2 teaspoons oil and sprinkle with pepper.
12. Roast chicken until spotty brown, about 20 minutes.
13. Rotate pan and continue to roast until skin has crisped and turned deep brown-- 20-25 minutes longer.
14. A thermometer should registers 160 degrees in thickest part of breast Transfer chicken to cutting board and tent with foil.
15. Remove HOT broiler pan rack; soak up excess grease from potatoes with paper towels.
16. Carefully peel back foil, using a metal spatula to help scrape potatoes off foil as needed.
17. With additional paper towels, pat off remaining grease.
18. Cut chicken into serving pieces and serve with potatoes.

Reviews

[tamibic]

Steve, this is the only way to go - The brine is great! ~ keeps the chicken really moist. My hubby used brown sugar instead of white.

[Caryn]

Steve this was such a neat recipe in that you bake the chicken and potatoes separately but in the same pan - easy cleanup. The chicken was moist and flavorful (garlic) as were the potatoes which my family devoured. I like that this recipe calls for you to butterfly the chicken rather than baking the bird intact - makes for a nice presentation. Thanks so much for sharing your recipe!

[Just Cher]

Oh this is so very nice. Absolutely wonderful smells came from my kitchen this weekend when I made this bird. The brine keeps the chicken so moist and tender and the garlic & butter drippings on the potatoes added excellent flavor. I loved the presentation of this dish and added fresh green beans and crusty rolls on the side. Thanks so much! Loved this one Steve!