Crisp-Skin High-Roast Butterflied Chicken with Potatoes
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Appears in America's Test Kitchen TV
High oven temperatures produce crisp, brown skin—as well as dry-as-cardboard breast meat and five-alarm smoke. We solve the problems.
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WHY THIS RECIPE WORKS
We began by brining the chicken for moist, well-seasoned meat. Then we butterflied the chicken, which allowed for more even and faster roasting. We found that we were able to add moisture and flavor to the chicken by rubbing flavored herb b...