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!
Steve, this was fantastic. My husband and I really enjoyed the flavours. The potatos were perfect, crispy, and flavourful. And you've taught me a new and quicker way to prepare a whole chicken. I will definately make this one again.
Very good, I especially loved the potatoes done this way. I added some chopped carrots too. It would be good with chunks of onion as well. The chicken seemed perfect, done in a 450 oven , I was afraid to put mine on 500. DH wasn't home until it had cooled down so I reheated it in a 350 oven uncovered after breaking it into pieces. This really dried the chicken. So serve this immediately or find a way to keep the chicken moist while re-heating. I had also drained the pan and made a sauce from the drippings with rice flour, Helmans olive oil mayonnaise (soy free) and water which was nice. Therefore there were no juices in the pan upon re-heating either. The chicken was soaked for 1 1/2 hours. I used olive oil and crushed garlic in replacement of the garlic butter and I did not leave the chicken in the fridge after removing it from soaking but dried it off. It crisped a bit but not as much as I would have liked. (Did not try cornstarch to crisp it because of allergy) I had no problem with the potatoes being too greasy because I cut off much of the extra skin. I served it with a salad on the side. Would try this recipe again for sure.
Terrific chicken Steve!!! Wanted to try a different way to roast my bird..and since you've talk so highly of this method..had to give it a try. I'm glad that I did!
Steve, you must develop recipes for "Cook's Illustrated" magazine. ;)
Oh my goodness! YUM YUM YUM! Lovely crispy skin! Moist tender chicken! Best potatoes I have ever eaten! Had the inlaws over for dinner and only had half a days notice, but all the ingredients were on hand and I whipped it up no problems. Used fresh minced garlic for the butter and probably doubled the quantity but I had no problems in using it all, stuffed it under the skin as well as on top resulting in a very tasty dish.Also added some oregano to the potatoes. I too will continue to brine my chicken...made a real difference to the taste.MIL finally admitted that I was capable of feeding her precious son and went back for seconds! Unheard of!! Thanks for this recipe!
This is the best roasted chicken I've ever tasted ! It's so easy to make too. Plus cleanup is a breeze. This recipe is a keeper.
This chicken is wonderfully moist. I made it exactly as posted, but next time I'll add some herbs to it (rosemary, thyme). My skin was nice and crisp! The potatoes were wonderful, but I did add extra garlic to the potatoes. I will definitely use this method in the future to cook my veggies with my roasted poultry. A bonus with this recipe is that I learned how to butterfly a chicken! Easy to do, and now I'll do it for the grill! Buying my chicken on sale brought the chicken and potatoes in under $6.00 for 4...very economical for me, even adding in the cost of a side and dessert! Thanks for sharing your wonderful recipe!