High Roasted Chicken and Potatoes

Recipe by Steve_G
READY IN: 1hr 30mins
SERVES: 2-4
YIELD: 1 chicken
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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