02.16.07

High roast chicken

Posted in food, home cooking at 9:10 am by wingerz

highroastchicken.jpg

A few months ago ATK featured a recipe for high roast chicken. It looked so unbelievably good that I knew I had to make it. It ended up being Valentine’s Day dinner. The chicken is cooked at 500 degrees F on a broiler plate; thinly sliced potatoes layered inside the plate soak up all of the juices that drip down. When I took the chicken out of the oven, I was very impressed by its beautiful brown color. The skin was very crispy and the meat was tender and flavorful. The potatoes were tasty as well. This is definitely going to be prepared again soon; not only was it amazingly good, it only took 45 minutes in the oven.

To butterfly the chicken, cut along both sides of the backbone starting from where the neck begins with kitchen shears. Lay the chicken on a flat surface, breast side up, and press down hard along the middle of the breast to break the bone and flatten it out.

The flavored butter I used contained rosemary, pepper, and mustard.

For the potatoes, I used our mandoline for the first time. It was a gift from Ellen during Christmas 2005, so I’m glad it was finally put to good use. Some of the nicely browned potatoes stuck to the bottom layer of foil because I didn’t oil it enough.

High roast chicken with potatoes
From America’s Test Kitchen‘s The New Best Recipe

1/2 cup table salt
1/2 cup sugar
1 whole chicken (3 1/2 to 4 pounds)
1 recipe flavored butter for placing under skin (optional)
2 1/2 pounds russet or Yukon Gold potatoes, peeled and sliced 1/8 to 1/4 inch thick
1 1/2 tablespoons olive oil
3/4 teaspoon salt (for potatoes)
ground black better

1. Dissolve the salt and sugar in 2 quarts cold water in a large bowl. Immerse the chicken in the brine, cover, and refrigerate until fully seasoned, about 1 hour. Meanwhile, adjust an oven rack to the lower-middle position and heat the oven to 500 degrees. Line the bottom of a broiler pan with foil and spray with vegetable cooking spray. Remove the chicken from the brine and rinse thoroughly under cold running water. Following the illustrations on page 317, butterfly the chicken and flatten the breastbone. Apply the flavored butter (if using) by slipping your fingers underneath the skin of the breast and legs to loosen the membrane and rub the mixture beneath the skin. Position the chicken on the broiler pan rack and push each leg up to rest between the thigh and breast; thoroughly pat dry with paper towels.
2. Toss the potatoes with 1 tablespoon of the olive oil, the salt, and pepper to taste in a medium bowl. Spread the potatoes in an even layer in the foil-lined broiler pan bottom. Place the broiler pan rack with the chicken on top. Rub the chicken with the remaining 1/2 tablespoon oil and sprinkle with pepper to taste.
3. Roast the chicken until spotty brown, about 20 minutes. Rotate the pan and continue to roast until the skin has crisped and turned deep brown and an instant-read thermometer registers 160 degrees in the thickest part of the breast, 20 to 25 minutes longer. Transfer the chicken to a cutting board. With potholders, remove the broiler pan rack; soak up excess grease from the potatoes with several sheets of paper towels. Remove the foil liner with the potatoes from the broiler pan bottom and invert the foil and potatoes onto a baking sheet or second cutting board. Carefully peel back the foil, using a metal spatula to help scrape the potatoes off the foil as needed. With additional paper towels, pat off the remaining grease. Cut the chicken into serving pieces and serve with the potatoes.

7 Comments »

  1. Andrea said,

    February 16, 2007 at 9:48 am

    Wow, that chicken looks delicious!! Looks like you’ve found a lot of good recipes out of America’s test kitchen. My friend got that for me for Christmas, but I had to leave it at home because my suitcases were too stuffed. My mom and my sister are just like you… they’re cooking *everything* out of it, constantly! And I’m asking them to send me pages out of it too!

  2. wingerz said,

    February 16, 2007 at 3:28 pm

    Yeah, I love the show, the books, and the magazines. :) TNBR is a great cookbook!

  3. Jen said,

    February 18, 2007 at 4:04 pm

    the potatoes were to die for! YUMZ! oops, this was a post about the chicken. damn.

  4. ~wingerz » Bacon salad: A compromise said,

    February 22, 2007 at 11:40 pm

    […] Bacon salad is a compromise, which is why I made it on Valentine’s Day (along with the gorgeous high-roast chicken). On the one hand, it has spinach leaves, eggs, and red onion. On the other hand, it has 10 strips of bacon and the dressing has three tablespoons of bacon fat. It is quite delicious, but I will only be breaking out the bacon fat salad dressing for very special occasions. Oh man, it makes me sick just thinking about it. […]

  5. ~wingerz » Chicken alla Diavola said,

    August 18, 2007 at 12:26 am

    […] is an amazing thing – it cooks quickly, stays moist, and looks great. It’s great for the oven or the grill. I made this recipe last weekend, and it had nice, lemony flavor. I’ll probably […]

  6. that’s what she said » Blog Archive » the recipe review post, part one said,

    March 4, 2008 at 8:05 pm

    […] High-Roast Chicken with Potatoes: (This is a better link than the one I used before. This segment is also on YouTube). I made it again last night. The potatoes are so good. Alterations: I almost always use kosher chickens for roasting, so the brine wasn’t needed. The original recipe also calls for a flavored butter, but I haven’t bothered with that. […]

  7. katrina said,

    November 23, 2008 at 6:35 pm

    I make this a lot!! It’s sooo good.

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