Crisp-Skin High-Roast Butterflied Chicken with Potatoes

Name: Crisp-Skin High-Roast Butterflied Chicken with Potatoes
Yield: Serves 4
Ingredients: 1 cup, kosher salt (or 1/2 cup table salt), for brine; 1/2 cup, granulated sugar; 1 , whole chicken, 3 1/2 to 4 lbs, preferably free-range or other high-quality chicken such as Bell and Evans, giblets removed and reserved for another use, fat around cavity removed and discarded; 2 1/2 pounds, russet potatoes (4 to 5 medium), or Yukon Gold potatoes, peeled and sliced 1/8 to 1/4 inch thick; , Vegetable cooking spray (nonstick); 1 1/2 tablespoons, olive oil; 3/4 teaspoon, table salt (for potatoes); , Ground black pepper

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Appears in Cook's Illustrated March/April 2000

Main Courses

Potatoes

Chicken

High oven temperatures produce crisp, brown skin—as well as dry-as-cardboard breast meat and five-alarm smoke. We solve the problems.

SERVES4

TIME1¼ hours, plus 1 hour brining

Crisp-Skin High-Roast Butterflied Chicken with Potatoes

WHY THIS RECIPE WORKS

For an improved (and quick) roasted chicken recipe, with crisp skin tanned to a deep golden hue and tender, moist meat, we started by butterflying the chicken, which allowed for more even and faster roasting. Rubbing the bird under the skin...

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