Crisp-Skin High-Roast Butterflied Chicken with Potatoes

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Appears in Cook's Illustrated March/April 2000

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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