Crisp-Skin High-Roast Butterflied Chicken with Potatoes

Published March 1, 2000.

Why this recipe works:

For an improved (and quick) roasted chicken recipe, with crisp skin tanned to a deep golden hue and tender, moist meat, we started by butterflying the chicken, which allowed for more even and faster roasting. Rubbing the bird under the skin with a flavored butter added moisture and flavor… read more

For an improved (and quick) roasted chicken recipe, with crisp skin tanned to a deep golden hue and tender, moist meat, we started by butterflying the chicken, which allowed for more even and faster roasting. Rubbing the bird under the skin with a flavored butter added moisture and flavor without burning, as herbs rubbed on the surface of the skin would likely do. To keep the juices from burning and smoking in our roast chicken recipe, we placed a layer of potatoes under the chicken; the potatoes absorbed the juices before they could hit the hot pan beneath and burn. The resulting potatoes were extremely tasty.

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Serves 4

If you prefer not to brine, use a kosher chicken - it is salted and has a taste and texture similar to a brined bird. For extracrisp skin, after applying the flavored butter (if using -- see related recipes), let the chicken dry uncovered in the refrigerator 8 to 24 hours. Russet potatoes have the best potato flavor, but Yukon Golds have beautiful color and better retain their shape after cooking. Either works well in this recipe. A food processor makes quick and easy work of slicing the potatoes.

Ingredients

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