High Roast Chicken

High Roast Chicken

5 Reviews 5 Pics
  • Prep

    1 h
  • Cook

    40 m
  • Ready In

    2 h 40 m
carabakescupcakes
Recipe by  carabakescupcakes

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 whole roast chicken

Directions

  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.

Share It

Reviews (5)

Rate This Recipe
Marianne
8

Marianne

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 instructions for brining and cutting----I put foil in a 13x9 pan and used a small grate rather than a broiler pan---and I put a sheet of foil over the top (just laid it on) of the chicken after about 15 minutes so it didn't burn. We don't eat the skin, so that is used only for moisture and flavor. The timing on this was just about right on--within several minutes. I don't even want to know how many calories the potatoes have in them because we plan on eating all of them tonight. They are so yummy. Thank you for this technique, Cara!

janet7th
3

janet7th

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 weight of my chicken so that is my fault but it took quite a bit longer than the 40 minutes indicated in the recipe. I think the description is a bit misleading. Between brining and preparing the chicken, the butter mixture and the potatoes, I couldn't make this on a workday even if it did finish baking in 40 minutes. I put green beans in with the potatoes and roasted them and both were delicious! Thank you, carabakescupcakes. I will certainly make this again and again. By the time the chicken was finally finished my little girls and I couldn't wait while I took a picture but we all enjoyed it. I will have to add a picture next time I make it.

MrsFisher0729
1

MrsFisher0729

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.

More Reviews

Similar Recipes

Stupid Simple Roast Chicken
(40)

Stupid Simple Roast Chicken

Perfect Roast Chicken
(24)

Perfect Roast Chicken

Chelsea's Bacon Roast Chicken
(17)

Chelsea's Bacon Roast Chicken

Simple Slow Roast Chicken
(14)

Simple Slow Roast Chicken

Best of Both Worlds Roast Chicken
(11)

Best of Both Worlds Roast Chicken

Roast Chicken and Vegetables
(7)

Roast Chicken and Vegetables

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 992 cal
  • 50%
  • Fat
  • 45.3 g
  • 70%
  • Carbs
  • 77.5 g
  • 25%
  • Protein
  • 67.4 g
  • 135%
  • Cholesterol
  • 209 mg
  • 70%
  • Sodium
  • 11793 mg
  • 472%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Stupid Simple Roast Chicken

>

next recipe:

Roast Chicken with Curry Paste