Ingredients
-
1
-
1/2
-
1
-
3
-
2 1/2
-
-
1 1/2
-
3/4
-
-
-
-
-
-
-
Directions
High Roasted Chicken and Potatoes, Perfect Chicken Every Time – a terrific presentation for very small effort Very economical as well From Cooks Illustrated , OK Five stars for the chicken – I followed the instructions for the brine, roasting, etc Now, for the potatoes – I don’t know what happened but they really didn’t turn out well So, 0 stars for them I’m going to take the best of this recipe with another one which is similar and combine – the potatoes turn out better , 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!
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Steps
|
1
Done
|
Dissolve Salt and Sugar in 2 Quarts Cold Water in Large Container. |
|
2
Done
|
Immerse Chicken and Refrigerate Until Fully Seasoned, Minimum 1 Hour, Maximum 4 Hours. |
|
3
Done
|
If You're Planning on Cooking Immediately Adjust Oven Rack to Lower-Middle Position and Heat Oven to 500 Degrees. |
|
4
Done
|
Line Bottom of Broiler Pan With Aluminum Foil and Spray With Spray. |
|
5
Done
|
Remove Chicken from Brine, Rinse With Water. |
|
6
Done
|
Butterfly Chicken, Flatten Breastbone and Smeer on Flavored Butter. |
|
7
Done
|
Place Chicken on the Top of the Broiler Pan. |
|
8
Done
|
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
Done
|
Spread Potatoes in Even Layer in Foil-Lined Broiler Pan Bottom. |
|
10
Done
|
Place Broiler Pan Rack With Chicken on Top. |
|
11
Done
|
Rub Chicken With Remaining 1 1/2 Teaspoons Oil and Sprinkle With Pepper. |
|
12
Done
|
Roast Chicken Until Spotty Brown, About 20 Minutes. |
|
13
Done
|
Rotate Pan and Continue to Roast Until Skin Has Crisped and Turned Deep Brown-- 20-25 Minutes Longer. |
|
14
Done
|
a Thermometer Should Registers 160 Degrees in Thickest Part of Breast Transfer Chicken to Cutting Board and Tent With Foil. |
|
15
Done
|
Remove Hot Broiler Pan Rack; Soak Up Excess Grease from Potatoes With Paper Towels. |
