Savory High Roast Chicken with Crispy Potatoes

Follow our step-by-step guide on how to make Savory High Roast Chicken with Crispy Potatoes.

1. Step 1

   Start by creating a flavorful brine. In a large container, dissolve the kosher salt and white sugar in the water. Once mixed, gently place the whole chicken into the brine, ensuring it's fully submerged. Cover the container and refrigerate for 1 to 4 hours, allowing the chicken to soak up all that delicious seasoning.

2. Step 2

   While the chicken is brining, prepare a savory butter mixture. In a bowl, combine the softened unsalted butter, Dijon mustard, minced garlic, and fresh thyme leaves. Let this mixture sit at room temperature to meld the flavors together.

3. Step 3

   After the chicken has brined, remove it from the solution and give it a good rinse under cold water. Discard the brine. Using a sharp knife or poultry shears, carefully cut along both sides of the backbone from tail to neck, removing the backbone and tail. Flip the chicken over, breast side up, and with a firm hand, press down between the breasts to break the breastbone, flattening the chicken.

4. Step 4

   Pat the chicken dry with paper towels, both on the outside and under the skin. Gently loosen the skin over the breast and thighs, then spread the seasoned butter mixture generously underneath the skin. This will keep the meat moist and flavorful. Pat the chicken dry again and place it breast side up on the top part of a 2-part broiler pan. Rub the outside with vegetable oil and sprinkle with a pinch of black pepper.

5. Step 5

   Preheat your oven to a sizzling 500°F (260°C) and move a rack to the lower third of the oven. Line the bottom of the broiler pan with aluminum foil for easy cleanup.

6. Step 6

   Now, let’s prepare the potatoes. Toss the sliced russet potatoes in a bowl with olive oil, salt, and black pepper until they are well coated. Spread the potato slices evenly in the bottom of the broiler pan, then place the chicken on top.

7. Step 7

   Roast the chicken and potatoes in the preheated oven for 20 minutes. After that, rotate the pan and continue roasting until the internal temperature of the chicken reaches 160°F (70°C) in the thickest part of the thigh, which should take about another 20 minutes.

8. Step 8

   Once done, let the chicken rest on a platter or cutting board. While it rests, blot any excess fat from the top of the potatoes with paper towels. Carefully invert the broiler pan to turn the potatoes out into a serving dish, and give them another blot if needed. Finally, cut the chicken into quarters with a sharp knife and serve it alongside the crispy potatoes.