Prep 45 mins
Cook 45 mins
Perfect Chicken Every Time - a terrific presentation for very small effort. Very economical as well. From Cooks Illustrated.
- 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
- Dissolve salt and sugar in 2 quarts cold water in large container.
- Immerse chicken and refrigerate until fully seasoned, minimum 1 hour, maximum 4 hours.
- If you're planning on cooking immediately adjust oven rack to lower-middle position and heat oven to 500 degrees.
- Line bottom of broiler pan with aluminum foil and spray with spray.
- Remove chicken from brine, rinse with water.
- Butterfly chicken, flatten breastbone and smeer on flavored butter.
- Place chicken on the top of the broiler pan.
- 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.
- 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 deep brown-- 20-25 minutes longer.
- A thermometer should registers 160 degrees in thickest part of breast Transfer chicken to cutting board and tent with foil.
- Remove HOT broiler pan rack; soak up excess grease from potatoes with paper towels.
- Carefully peel back foil, using a metal spatula to help scrape potatoes off foil as needed.
- With additional paper towels, pat off remaining grease.
- Cut chicken into serving pieces and serve with potatoes.
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.
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!
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!