Butterflied Roast Chicken with Crispy Potatoes
Experience the delightful simplicity and exceptional flavors of this Butterflied Roast Chicken, paired perfectly with crispy, golden potatoes. Utilizing a straightforward brining technique that enhances the savory taste of the tender chicken, this dish guarantees a succulent main course. Meanwhile, the oven-roasted russet potatoes absorb the delectable flavors, creating a satisfying one-dish meal. Impress your guests with a meal that's easy to prepare yet incredibly satisfying and bursting with natural aromas.
4
Servings
N/A
Calories
8
Ingredients
Ingredients
Kosher salt
1 cup (for brine (or 1/2 cup table salt))
Granulated sugar
1/2 cup
Roasting chicken
1 (3 1/2-4 lb) (butterflied)
Russet potatoes
2 1/2 lbs (peeled and sliced 1/8 to 1/4-inch thick)
Vegetable oil cooking spray
as needed (nonstick)
Olive oil
1 1/2 tablespoons (divided)
Table salt
3/4 teaspoon (for potatoes)
Ground black pepper
to taste
Instructions
1
In a large container, dissolve 1 cup of kosher salt and 1/2 cup of granulated sugar in two quarts of cold water, creating a brine. Submerge the chicken in the brine solution and refrigerate for approximately one hour to infuse flavor.
2
While the chicken brines, preheat your oven by adjusting the oven rack to a lower-middle position and setting the temperature to 500°F. Prepare your broiler pan by lining it with aluminum foil and spraying it thoroughly with nonstick vegetable oil cooking spray.
3
Once the chicken has brined, remove it and rinse it under cold running water to eliminate excess salt. Butterfly the chicken by removing the backbone, flatten the breastbone, and optionally apply a flavored butter under the skin for added taste. Place the prepared chicken on the broiler pan rack and pat it dry with paper towels to ensure crispy skin.
4
In a medium bowl, toss the peeled and thinly sliced russet potatoes with 1 tablespoon of olive oil, 3/4 teaspoon of table salt, and ground black pepper to taste. Spread them evenly in the prepared foil-lined broiler pan beneath the chicken rack.
5
Brush the entire surface of the chicken with the remaining 1 1/2 teaspoons of olive oil and season generously with ground black pepper.
6
Roast the chicken in the preheated oven for around 20 minutes, until the skin is spotty brown. Rotate the pan and continue roasting for an additional 20 to 25 minutes, until the chicken skin is a crisp, deep brown and an instant-read thermometer inserted into the thickest part of the breast reaches 160°F.
7
Transfer the roasted chicken to a cutting board and allow it to rest. Carefully remove the broiler pan rack and absorb any excess grease from the potatoes using several paper towels.
8
Carefully invert the foil-lined broiler pan containing the potatoes onto a cookie sheet or a second cutting board. Peel back the foil slowly, using a metal spatula to help release the potatoes. Pat the potatoes dry with additional paper towels to soak up any remaining grease and serve alongside the carved chicken.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Butterflied Roast Chicken with Crispy Potatoes?
It is a succulent main course featuring a brined, butterflied chicken roasted at high heat over a bed of sliced russet potatoes that absorb the juices and become crispy.
How many people does this recipe serve?
This recipe is designed to provide 4 servings.
What size chicken should I use?
You should use one roasting chicken weighing between 3 1/2 to 4 pounds.
How do I prepare the brine for the chicken?
Dissolve 1 cup of kosher salt and 1/2 cup of granulated sugar in two quarts of cold water.
How long should the chicken brine?
The chicken should be submerged in the brine and refrigerated for approximately one hour.
What temperature should the oven be set to?
Preheat your oven to a high temperature of 500 degrees Fahrenheit.
Where should I place the oven rack?
Adjust the oven rack to the lower-middle position for best results.
How do I prepare the broiler pan?
Line the broiler pan with aluminum foil and spray it thoroughly with nonstick vegetable oil cooking spray.
What does it mean to butterfly a chicken?
To butterfly the chicken, you remove the backbone and flatten the breastbone so the chicken lies flat on the roasting rack.
Should I rinse the chicken after brining?
Yes, remove the chicken from the brine and rinse it under cold running water to eliminate excess salt.
How do I ensure the chicken skin becomes crispy?
After rinsing, pat the chicken dry with paper towels to remove moisture before roasting.
Can I add extra flavor under the chicken skin?
Yes, you can optionally apply a flavored butter under the skin for added taste.
What type of potatoes are recommended for this dish?
The recipe calls for 2 1/2 lbs of russet potatoes.
How should the potatoes be sliced?
The potatoes should be peeled and sliced into thin rounds between 1/8 to 1/4-inch thick.
How are the potatoes seasoned?
Toss the sliced potatoes with 1 tablespoon of olive oil, 3/4 teaspoon of table salt, and ground black pepper to taste.
Where are the potatoes placed in the pan?
Spread the seasoned potatoes evenly in the foil-lined broiler pan beneath the chicken rack.
How much oil goes on the chicken?
Brush the entire surface of the chicken with 1 1/2 teaspoons of olive oil.
What is the initial roasting time?
Roast the chicken for approximately 20 minutes until the skin is spotty brown.
Why do I need to rotate the pan?
Rotating the pan halfway through helps ensure the chicken and potatoes cook and brown evenly.
What is the total roasting time?
After the initial 20 minutes and pan rotation, roast for an additional 20 to 25 minutes.
What internal temperature should the chicken reach?
An instant-read thermometer inserted into the thickest part of the breast should reach 160 degrees Fahrenheit.
Should the chicken rest after roasting?
Yes, transfer the roasted chicken to a cutting board and allow it to rest before carving.
How do I handle the grease on the potatoes?
After roasting, use several paper towels to absorb any excess grease from the potatoes in the broiler pan.
How do I remove the potatoes from the foil?
Invert the pan onto a cookie sheet or board, then peel back the foil slowly using a metal spatula to help release them.
Can I use table salt for the brine?
Yes, if using table salt for the brine, use 1/2 cup instead of the 1 cup of kosher salt.
What is the benefit of the brining technique?
The brining technique infuses the chicken with flavor and helps it remain succulent and tender during high-heat roasting.
Is this a one-dish meal?
Yes, roasting the chicken and potatoes together makes this a satisfying and easy one-dish meal.
What should I do while the chicken is brining?
While the chicken brines, you should preheat the oven and prepare the potatoes and broiler pan.
What tools are needed for the potatoes?
You will need a medium bowl for tossing, a broiler pan, aluminum foil, and a metal spatula to release them from the foil.
How should the dish be served?
Carve the rested chicken and serve it alongside the crispy, blotted potatoes.