sgrinavi
New member
1 hour 30 minutes (45 min prep, 45 min cooking)
2-3 servings
1 cup kosher salt or 1/2 cup table salt for brine
1/2 cup sugar
1 whole chicken (3 1/2 to 4 pounds)
3 tablespoons garlic butter, for, placing, under, skin, optional
2 1/2 lbs russet potatoes, peeled and sliced 1/4-inch thick (4 to 5 medium)
vegetable cooking spray
1 1/2 tablespoons olive oil
3/4 teaspoon salt (for potatoes)
black pepper
1 Dissolve salt and sugar in 2 quarts cold water in large container.
2 Immerse chicken and refrigerate until fully seasoned, minimum 1 hour, maximum 4 hours.
3 If you're planning on cooking immediately adjust oven rack to lower-middle position and heat oven to 500 degrees.
4 Line bottom of broiler pan with aluminum foil and spray with spray.
5 Remove chicken from brine, rinse with water.
6 Butterfly chicken, flatten breastbone and smeer on flavored butter.
7 Place chicken on the top of the broiler pan.
8 For the crispest skin the bird should be placed, uncovered in the fridge for 8 hrs or overnight, Toss potatoes with oil, salt, and pepper in medium bowl.
9 Spread potatoes in even layer in foil-lined broiler pan bottom.
10 Place broiler pan rack with chicken on top.
11 Rub chicken with remaining 1 1/2 teaspoons oil and sprinkle with pepper.
12 Roast chicken until spotty brown, about 20 minutes.
13 Rotate pan and continue to roast until skin has crisped and turned deep brown-- 20-25 minutes longer.
14 A thermometer should registers 160 degrees in thickest part of breast Transfer chicken to cutting board and tent with foil.
15 Remove HOT broiler pan rack; soak up excess grease from potatoes with paper towels.
16 Carefully peel back foil, using a metal spatula to help scrape potatoes off foil as needed.
17 With additional paper towels, pat off remaining grease.
18 Cut chicken into serving pieces and serve with potatoes.
2-3 servings
1 cup kosher salt or 1/2 cup table salt for brine
1/2 cup sugar
1 whole chicken (3 1/2 to 4 pounds)
3 tablespoons garlic butter, for, placing, under, skin, optional
2 1/2 lbs russet potatoes, peeled and sliced 1/4-inch thick (4 to 5 medium)
vegetable cooking spray
1 1/2 tablespoons olive oil
3/4 teaspoon salt (for potatoes)
black pepper
1 Dissolve salt and sugar in 2 quarts cold water in large container.
2 Immerse chicken and refrigerate until fully seasoned, minimum 1 hour, maximum 4 hours.
3 If you're planning on cooking immediately adjust oven rack to lower-middle position and heat oven to 500 degrees.
4 Line bottom of broiler pan with aluminum foil and spray with spray.
5 Remove chicken from brine, rinse with water.
6 Butterfly chicken, flatten breastbone and smeer on flavored butter.
7 Place chicken on the top of the broiler pan.
8 For the crispest skin the bird should be placed, uncovered in the fridge for 8 hrs or overnight, Toss potatoes with oil, salt, and pepper in medium bowl.
9 Spread potatoes in even layer in foil-lined broiler pan bottom.
10 Place broiler pan rack with chicken on top.
11 Rub chicken with remaining 1 1/2 teaspoons oil and sprinkle with pepper.
12 Roast chicken until spotty brown, about 20 minutes.
13 Rotate pan and continue to roast until skin has crisped and turned deep brown-- 20-25 minutes longer.
14 A thermometer should registers 160 degrees in thickest part of breast Transfer chicken to cutting board and tent with foil.
15 Remove HOT broiler pan rack; soak up excess grease from potatoes with paper towels.
16 Carefully peel back foil, using a metal spatula to help scrape potatoes off foil as needed.
17 With additional paper towels, pat off remaining grease.
18 Cut chicken into serving pieces and serve with potatoes.
