Crisp-Skin High-Roast Butterflied Chicken with Potatoes

Name: Crisp-Skin High-Roast Butterflied Chicken with Potatoes
Yield: Serves 4
Ingredients: 2 tablespoons, unsalted butter, softened; 1 medium clove, garlic, pressed through garlic press; 1 tablespoon, Dijon mustard; 1 teaspoon, minced fresh thyme leaves; , Ground black pepper; 1 cup, kosher salt (or 1/2 cup table salt), for brining; 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 America's Test Kitchen TV

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Chicken

Potatoes

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

SERVES4

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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...

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