Crisp-Skin High-Roast Butterflied Chicken With Potatoes

Ingredients

1 (3-1⁄2- to 4-pound) whole chicken, giblets discarded
Salt and pepper
1⁄2 cup sugar
2-1⁄2 pounds russet or Yukon Gold potatoes, peeled and sliced 1⁄8 to 1⁄4 inch thick
2 tablespoons olive oil
2 tablespoons unsalted butter or flavored butter (recipes follow), softened

Instructions

Using kitchen shears, cut along both sides of backbone to remove it. Flatten breastbone and tuck wings behind back. Dissolve 1⁄2 cup salt and sugar in 2 quarts cold water in large container. Submerge chicken in brine, cover, and refrigerate for 1 hour.
Adjust oven rack to lower-middle position and heat oven to 500 degrees. Line broiler-pan bottom with aluminum foil. Toss potatoes with 1 tablespoon oil, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper in bowl. Spread potatoes in even layer in prepared broiler-pan bottom and cover with broiler-pan top.
Remove chicken from brine, rinse thoroughly, and pat dry with paper towels. Using your fingers, gently loosen center portion of skin covering breast and thighs. Place butter under skin, directly on meat in center of each side of breast and on thighs. Gently press on skin to distribute butter over meat. Rub skin with remaining 1 tablespoon oil and season with pepper. Place chicken on broiler-pan top and push each leg up to rest between thigh and breast.
Roast chicken until skin has crisped and turned deep brown, breast registers 160 degrees, and thighs register 175 degrees, 40 to 45 minutes, rotating pan halfway through roasting. Transfer chicken to carving board and let rest for 10 minutes.
While chicken rests, remove broiler-pan top and, using paper towels, soak up excess grease from potatoes. Transfer potatoes to serving platter. Carve chicken, transfer to platter with potatoes, and serve.

Crisp-Skin High-Roast Butterflied Chicken With Potatoes

Ingredients

Instructions

Tags

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