High Roasted Chicken and Potatoes

Name: High Roasted Chicken and Potatoes
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 1 chicken, 2-4 serving(s)
Ingredients: 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

Community Pick

Submitted by Steve_G

"Perfect Chicken Every Time - a terrific presentation for very small effort. Very economical as well. From Cooks Illustrated."

Download

photo by breezermom

Ready In:: 1hr 30mins
Ingredients:: 9
Yields:: 1 chicken
Serves:: 2-4

ingredients

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

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.

Questions & Replies

Got a question? Share it with the community!

Reviews

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.

tamibic
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!

Caryn
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!

Just Cher
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.

danlynclark
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.

UmmBinat

see 27 more reviews

Tweaks

LOVELY, LOVELY! This is the 3rd grilled chicken recipe that I tried from recipezaar. When I wanted to make grill chicken again, my hubby requested for a repeat of this (thumbs up!). I used molasses instead of sugar and I pressed some, ok lots of garlic to mix with butter with extra portion. While the grill is still hot after the chicken is out, I toasted some bread and spread the extra portion of garlic butter. Mmmmm.... The potatoes were very good too. I threw in some sliced carrots in with the potatoes and in the last 15 minutes, added some onion wedges as well. Thank you for posting this!

NumNum