What makes this recipe awesome and unique:
insanely hot oven: you won't find many recipes at this heat.
heat = speed; chicken roasted in 40 minutes
brined chicken = a chicken breast that isn't tough and stringy and dry
potatoes that soak up the flavor of the chicken while getting an amazing crust
unique chicken not found at any restaurant or store
broiling pan, chop russet potatoes, toss in olive oil and seasoning.
cover in broiling pan
lay your butterflied, brined chicken flat
tuck in its legs so that they are between the thighs and the breasts. A trick I learned from Gordon Ramsay: slice the skin in a ring at the very end of the drumstick so that the skin can move as it crisps.
another view
bake at 500F for 20 min. rotate and continue for 20 min.
breast should be 160F
will be super juicy make sure your cutting board is on the meat side, have towels ready
first cut straight down the middle between two breasts. Then pull off the thigh by holding the drumstick and passing your knife down the path of least resistance.
Eat immediately for best results.
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