Name: High Roast Chicken
Prep time: 1 h
Cook time: 1 h
Yield: 4
Ingredients: Kosher salt - ½ cup; White sugar - ½ cup; Water - 2 quarts; Whole chicken - 1 (4 pound); Unsalted butter, softened - 2 tablespoons; Dijon mustard - 1 tablespoon; Garlic, minced - 1 clove; Fresh thyme leaves - 1 teaspoon; Ground black pepper - 1 pinch; Vegetable oil - 1 ½ teaspoons; Russet potatoes, peeled and sliced - 2 ½ pounds; Olive oil - 1 tablespoon; Salt and ground black pepper to taste - 1 tablespoon

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - High Roast Chicken

1. Kosher salt - ½ cup

2. White sugar - ½ cup

3. Water - 2 quarts

4. Whole chicken - 1 (4 pound)

5. Unsalted butter, softened - 2 tablespoons

6. Dijon mustard - 1 tablespoon

7. Garlic, minced - 1 clove

8. Fresh thyme leaves - 1 teaspoon

9. Ground black pepper - 1 pinch

10. Vegetable oil - 1 ½ teaspoons

11. Russet potatoes, peeled and sliced - 2 ½ pounds

12. Olive oil - 1 tablespoon

13. Salt and ground black pepper to taste - 1 tablespoon

How to cook deliciously - High Roast Chicken

1. Stage

Dissolve kosher salt and sugar in water in a large container to make brine. Place chicken into brine, cover, and refrigerate until chicken meat is seasoned, 1 to 4 hours.

2. Stage

Stir unsalted butter, Dijon mustard, garlic, and thyme in a bowl and let stand at room temperature while chicken marinates in brine.

3. Stage

Remove chicken from brine, rinse chicken, and discard used brine. Use a sharp, sturdy knife or poultry shears to slice along both sides of the backbone from the tail to the neck, through the bones; remove backbone and tail. Turn chicken over, spread open with breast side facing up, and hit chicken sharply with the heel of your hand between the two chicken breasts to break the breast bone. Press chicken flat with your hands.

4. Stage

Dry chicken thoroughly with paper towels on both sides. Use your fingers to loosen the skin over the chicken breast and thighs. Stir 1 pinch black pepper into the seasoned butter mixture and spread butter mixture generously underneath the skin. Pat chicken dry again. Lay the flattened chicken, breast side up, on the top of a 2-part broiler pan. Rub chicken with vegetable oil and sprinkle with more black pepper.

5. Stage

Move a rack into the lower third of oven and preheat oven to 500 degrees F (260 degrees C). Line the bottom of broiler pan with aluminum foil.

6. Stage

Place potato slices into bottom of broiler pan atop aluminum foil; toss potatoes with olive oil and season with salt and black pepper. Place top of broiler pan containing chicken over pan bottom.

7. Stage

Roast chicken and potatoes in the preheated oven for 20 minutes; rotate pan and roast until an instant-read meat thermometer inserted into the thickest part of a thigh reads 160 degrees F (70 degrees C), about 20 more minutes. Let chicken rest on platter or cutting board while you blot excess chicken fat from top of potato slices. Invert broiler pan bottom to turn potatoes out into a serving dish and blot again with paper towels. Cut chicken in quarters with a sharp knife and serve with potatoes.