Crisp Skin High Roast Butterflied Chicken With Potatoes

Really tasty and easy to make. Ok i forgot to add that i got it off of americas test kitchen. It was my first recipe i posted.

Dissolve salt and sugar in 2 quarts cold water in large container.

Immerse chicken and refrigerate until fully seasoned , about 1 hour.

Meanwhile , adjust oven rack to lower-middle position and heat oven to 500.

Line bottom of broiler pan with foil and spray with nonstick vegetable cooking spray.

Remove chicken from brine and rinse thoroughly under cold running water.

Following illustrations 1 through 6 , butterfly chicken , flatten breastbone , apply flavored butter , and position chicken on broiler pan rack.

Thoroughly pat dry with paper towels.

Toss potatoes with 1 tablespoon oil , salt and pepper to taste in medium bowl.

Spread potatoes in even layer in foil-lined broiler pan bottom.

Place broiler pan rack with chicken on top.

Rub chicken with remaining 1 1 / 2 teaspoons oil and sprinkle with pepper.

Roast chicken until spotty brown , about 20 minutes.

Rotate pan and continue to roast until skin has crisped and turned a deep brown and an instant-read internal thermome.

kosher salt, granulated sugar, roasting chickens, russet potatoes, vegetable oil cooking spray, olive oil, table salt, ground black pepper