Lori's Sister's High Roast Chicken and Potatoes
Brine whole chicken in 1 part sugar and 1 part salt in water -- 1 c. each kosher salt and granulated sugar to 1 gallon water. Brine in fridge for one hour per pound of meat. Cut out backbone, flatten, and rub with herbed butter (T. uses butter, dark mustard, garlic, salt and pepper. I added chopped fresh rosemary. I omit salt if I brined the bird, which I did that day.)
Put on broiler pan and refrigerate uncovered for up to 1 day to dry.
Preheat oven 500 degrees. Line bottom of broiler pan with heavy foil and spray with Pam.
Toss sliced potatoes (gold are best) with olive oil, salt, and pepper. Arrange in broiler pan in a thin-ish layer. Place roaster rack on top of potatoes.
Roast 20 minutes; turn pan around and roast another 25 minutes or til done for a supermarket fryer. For Samís chicken, will take up to 45 minutes -- 1 hour. Obviously, I've learned this high temp/short duration roasting method is best with a smaller bird.
Leftovers make fabulous chicken salad.
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