1. Brine the chicken in a solution of 1 Cup Kosher Salt, 1/2 Cup Brown Sugar, 1/2 Gallon water for six hours
2. Mix ingredients for compound butter. Let the butter reach room temperature so it's easy to work with when the chicken is finished brining.
3. Heat oven to 500 Degrees
4. Cut backbone out of chicken and lay it flat--also known as Butterflying it.
5. Loosen skin and insert compound butter under the skin and work it as far down the breast as you can.
6. Rub olive oil over chicken, season with salt and pepper.
7. Slice potatoes 1/8 to 1/4 inch thick, toss with 1 Tablespoon of oil, salt and pepper.
8. Line the bottom of a broiler pan with aluminum foil. Spread potatoes slices evenly across the pan.
9. Place the top of the broiler pan over the potatoes and arrange the butterflied chicken on the rack.
10. Roast the chicken for 40 to 60 minutes, turning half way through, or until internal temperature in breast is 160.
11. Remove from oven and let rest before carving.
12. Remove potatoes from pan. If there is a lot of oil, use a paper towel to absorbe excess.
13. Serve chicken with potatoes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (616g)|
|Recipe Makes: 4|
|Calories from Fat: 846 (66%)|
|Amt Per Serving||% DV|
|Total Fat 94g||125 %|
|Saturated Fat 37.6g||188 %|
|Monounsaturated Fat 36.2g|
|Polyunsanturated Fat 13.2g|
|Cholesterol 343.6mg||106 %|
|Sodium 335.2mg||12 %|
|Potassium 1605.8mg||42 %|
|Total Carbohydrate 40g||12 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 34.7g|
|Protein 67.7g||97 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1280
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