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High Roasted Chicken And Potatoes

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Ingredients

Adjust Servings:
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

Nutritional information

1709
Calories
719 g
Calories From Fat
79.9 g
Total Fat
21.4 g
Saturated Fat
345 mg
Cholesterol
57815.5 mg
Sodium
149.1 g
Carbs
12.5 g
Dietary Fiber
54.3 g
Sugars
97 g
Protein
643 g
Serving Size

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High Roasted Chicken And Potatoes

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    Cuisine:

    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.

    • 110 min
    • Serves 2
    • Easy

    Ingredients

    Directions

    Share

    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.

    Avatar Of Alana Perry

    Alana Perry

    Comfort food connoisseur dedicated to sharing hearty recipes that warm the soul.

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