Crisp-Skin High-Roast Butterflied Chicken with Potatoes
High oven temperatures produce crisp, brown skin—as well as dry-as-cardboard breast meat and five-alarm smoke. We solve the problems.
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...