High Roast Chicken

High Roast Chicken

5
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"High heat-roasted chicken allows for quick, delicious meals any night of the week."

Ingredients

2 h 40 m servings 992 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 992 kcal
  • 50%
  • Fat:
  • 45.3 g
  • 70%
  • Carbs:
  • 77.5g
  • 25%
  • Protein:
  • 67.4 g
  • 135%
  • Cholesterol:
  • 209 mg
  • 70%
  • Sodium:
  • 11696 mg
  • 468%

Based on a 2,000 calorie diet

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Directions

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  1. 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. Stir unsalted butter, Dijon mustard, garlic, and thyme in a bowl and let stand at room temperature while chicken marinates in brine.
  3. 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. 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. 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. 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. 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.

Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

5

OMG! You HAVE to try this recipe! I did three things differently from the instructions: I used only half a chicken (used the other half for a different recipe) even though I followed the inst...

The flavor is very, very good. I am not crazy about Dijon mustard but I decided to follow the recipe exactly so that I could rate it fairly as written and WOW, this was good! I didn't check the ...

This is really good! We served it to company and they loved it! I love the method of "spatchcocking" a chicken to help it cook faster. So moist and flavorful.

Wow! This was a great dinner. I had an 8lb chicken that had been in my fridge for a few days and needed used up. I made this spur of the moment, so I didn't have time to brine my bird. This was ...

Delicious. Followed the recipe exactly. Once with a whole fryer, once with a cut up whole chicken, an once with just thighs. (Basically whatever is on sale that week). It has turned out amazing ...