Perfect High Temperature Roast Chicken & Potatoes
You guys, I am letting you in on a little secret. This is my secret to the most addicting, juicy roast chicken and crispy potatoes you have ever tasted. Honestly, recipes are great, but the key to amazing success in the kitchen is actually technique. I feel like if you have a few awesome techniques under your belt, you can whip up almost any type of amazing menu.
This technique is searing/cooking your meat at a high temperature to lock in the juice and flavor….but not before a fabulous bathtub soak in a brine (aka water mixed with salt and sugar). Check it out!
Ok, this is not a quick throw-a-few-things-from-the-fridge-together kind of meal. It does not require a crazy amount of energy or know-how, but it does take a tiny bit of preparation. Usually, the night before I roast my chicken, I put it in a brine. I combine 1 cup of sugar and 1 cup of salt in a pot of water.
Mix it together and let the chicken soak in the pot in the fridge overnight. This step is crucial for two reasons: 1. It allows the flavor to permeate the skin and actually flavor the meat and 2. it will protect the chicken from getting too dry during the cooking process. Honestly, this technique will make your roast chicken the envy of everyone…or just make everyone crave your cookin’.
If I happen to be extra organized and plan savvy, I will brine the chicken two nights before. Then on the night before roasting it, I take it out of the brine and let it rest in the fridge uncovered. Refrigerators dehydrate and make for the most amazing crispy skin. Actually, this simple technique is the secret to crispy duck, as well. Let the fridge work a little magic, dehydrating the skin while the flesh stays extra juicy from the brine.
When it is time to roast, take a couple of spuds and slice them super thin. These little guys are going to be a tasty treat after they serve their purpose. Their purpose? Well, I am about to roast my chicken at a crazy hot 450*F….so these potatoes are going to be busy catching the drippings and stopping my smoke detectors from going crazy!
Toss them with a little bit of olive oil and season them with salt and pepper.
This method requires a basic broiling pan. Take the top layer off and line the bottom pan with tin foil.
Here is the potato-duty. Drizzle some olive oil on the tinfoil and then layer on your potatoes.
Final step is to cover the potatoes with the top layer of the broiler pan. This way, the drippings from the chicken will be able to drip down and be caught up by the potatoes…this is going to keep things from getting too smokey.
Now for prepping the chicken. If you did not do the extra step of dehydrating the chicken in the fridge overnight, then remove it from the brine and pat it dry.
Time to butterfly the chicken. This step is so easy, but it is crucial because it allows for the chicken to cook quicker and more evenly.
Obviously, you can use a knife, but a pair of kitchen shears makes this job a lot less annoying. Just flip the chicken over so that the breasts are facing down and find the spine. Simply cut down either side of the spine and throw it away….or be gross and play with it by trying to freak out anyone who is brave enough to hang out in the kitchen while you butcher 😉
With the spine removed, just open up the chicken, flip it over, and flatten it out.
Did you catch the recipe yesterday for compound butter? This is the perfect chance to bust out flavored butter from the fridge. Here I mixed butter with orange zest, rosemary and fresh cracked pepper.
Separate the skin from the flesh and insert the flavored butter. Make sure that you give a dose of butter to both breasts and both thighs.
Now the chicken is ready for that broiler pan.
Take the wings and bend them back so that they tuck under the top of the breasts because they will burn at the high temperature if they are left out.
Happy tucked wings!
Final step is to drizzle some olive oil over the chicken and season it with some salt and fresh cracked pepper.
Now for the quick part. Place her into a 450*F oven for about 20 minutes. Make sure to rotate the chicken and then cook for an additional 5-10 minutes longer.
You are looking for a speckled brown appearance, crispy skin, and an internal temperature of 160*F at the thickest part.
Nom nom….those potatoes are like a happy accident!
Blot the excess dripping from the potatoes and get ready for a new addiction.
Did I mention that I am a foodie??
Happily, my tucked wings did the trick! No burning 🙂
After you let the roast rest for about 10 minutes, carve it up and get ready for peeps to devour your clever work!
You can literally see all that gorgeous flavor from the compound butter!
There you have it!
Perfect High Temperature Roast Chicken
one broiler pan
1 cup of sugar (for the brine)
1 cup of salt (for the brine)
2 potatoes, sliced 1/8-1/4 of an inch thick
olive oil (for drizzling on potatoes and on chicken)
salt and pepper to taste
Cook at 450* for 20 minutes, rotate and cook for another 5-10 minutes til internal temperature registers at 160*F at the thickest part.
Bon apetit, lovelies!