High Roasted Chicken And Potatoes

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• 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 oil cooking spray
• 1 1/2 tablespoons olive oil
• 3/4 teaspoon salt (for potatoes)
• black pepper

Recipe

• 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.