Crisp-Skin High-Roast Butterflied Chicken with Potatoes
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 butter under the skin. (Some recipes instruct rubbing the butter over the skin, but the herbs burn and the butter doesn’t season the meat.) We cooked the chicken on top of a broiler pan with a bottom attached. In the bottom of the pan under the chicken, we placed a layer of potatoes. To ensure that the potatoes cooked through, we sliced them thin—1/8 to 1/4 inch thick. As the chicken cooked, the potatoes absorbed the juices from the chicken and became well seasoned. In just one hour we had roast chicken with spectacularly crisp skin and moist meat—and potatoes too.