Crispy-Skinned Roast Chicken with Golden Potato Crisps 🍗🥔

High Roasted Chicken and Potatoes Recipe 🍗🥔

Description: This High Roasted Chicken and Potatoes recipe guarantees perfect chicken every time with minimal effort, presenting a terrific meal that’s both economical and satisfying. Adapted from Cooks Illustrated, this dish is a culinary gem that promises to impress your taste buds and leave you craving more.

• Cook Time: 45 minutes
• Prep Time: 45 minutes
• Total Time: 1 hour 30 minutes
• Recipe Category: Chicken
• Keywords: Potato, Poultry, Vegetable, Meat, Weeknight, Oven, Inexpensive
• Aggregated Rating: 5 Stars
• Review Count: 33 reviews

Nutritional Information (per serving):

• Calories: 1709
• Fat Content: 79.9g
• Saturated Fat Content: 21.4g
• Cholesterol Content: 345mg
• Sodium Content: 57815.5mg
• Carbohydrate Content: 149.1g
• Fiber Content: 12.5g
• Sugar Content: 54.3g
• Protein Content: 97g

Ingredients:

• 1 chicken
• 1/2 tablespoon kosher salt
• 1 tablespoon table salt
• 3 tablespoons sugar
• 3 russet potatoes
• 2 1/2 tablespoons olive oil
• Salt, to taste
• Black pepper, to taste

Instructions:

1. Brine the Chicken: Begin by dissolving kosher salt and sugar in 2 quarts of cold water in a large container. Immerse the chicken in the brine and refrigerate until fully seasoned, for a minimum of 1 hour, but no more than 4 hours.

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2. Preheat the Oven: If you’re ready to cook immediately, adjust the oven rack to the lower-middle position and preheat the oven to 500°F (260°C).

3. Prepare the Pan: Line the bottom of a broiler pan with aluminum foil and lightly coat it with cooking spray.

4. Prepare the Chicken: Remove the chicken from the brine and rinse it with water. Butterfly the chicken and flatten the breastbone. Smear flavored butter over the chicken.

5. Prepare the Potatoes: Toss the russet potatoes with olive oil, salt, and pepper in a medium bowl until evenly coated. Spread the potatoes in an even layer on the foil-lined bottom of the broiler pan.

6. Assemble and Season: Place the broiler pan rack with the prepared chicken on top. Rub the chicken with the remaining olive oil and sprinkle with black pepper.

7. Roast the Chicken: Roast the chicken in the preheated oven until it turns spotty brown, approximately 20 minutes. Rotate the pan and continue roasting until the skin crisps and turns deep brown, about 20-25 minutes longer. Ensure the thermometer registers 160°F (71°C) in the thickest part of the breast.

8. Rest and Prepare Potatoes: Transfer the roasted chicken to a cutting board and tent it with foil to rest. Remove the hot broiler pan rack and soak up any excess grease from the potatoes with paper towels. Carefully peel back the foil, using a metal spatula to help scrape the potatoes off as needed. Pat off any remaining grease with additional paper towels.

9. Serve: Cut the chicken into serving pieces and serve it with the crispy potatoes.

Recipe Notes:

• For the crispiest skin, consider refrigerating the prepared chicken uncovered for 8 hours or overnight before roasting.
• Ensure the chicken is fully thawed before brining.
• Adjust seasoning according to personal preference.
• Serve with your favorite side salad or steamed vegetables for a complete meal.

This High Roasted Chicken and Potatoes recipe is a culinary masterpiece that’s bound to become a staple in your kitchen. With its simple yet flavorful ingredients and easy-to-follow instructions, it’s perfect for busy weeknights or leisurely weekends alike. Enjoy the juicy, tender chicken paired with crispy, golden potatoes for a meal that’s sure to delight your taste buds!