Crisp-skin high-roast butterflied chicken with potatoes from The New Best Recipe, All-New Edition with 1,000 Recipes (page 318) by Cook's Illustrated Magazine

  • table salt
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  • whole chicken
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  • Serves : 3-4

  • EYB Comments

    Requires 1 hour brining. See recipe for optional extra-crisp variation or butters for under-skin basting. Can substitute Yukon Gold potatoes for russet potatoes.

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Notes about this recipe

  • Eat Your Books

    Requires 1 hour brining. See recipe for optional extra-crisp variation or butters for under-skin basting. Can substitute Yukon Gold potatoes for russet potatoes.

  • Delys77 on March 15, 2021

    We also did this one with the mustard garlic butter and it was very good. Had 5 for dinner and i was worried 1 chicken wouldn't be enough so went with 2 chickens and double the compound butter but left the potatoes the same. In my gas oven 500 did over brown the skin, but the chicken was nice and moist inside. The flavour of the butter was nice and the brining did the trick. In my own oven i would go for a slightly lower temp and aim to cook in 45 minutes or so. The potatoes in this were delicious from the chicken fat and the butter. Not the lightest dish, but not too greasy either and a lovely flavour. We would repeat for sure.

  • Dannausc on February 03, 2019

    I made it with the mustard-garlic butter. It was quite good and fairly easy. Worth a repeat.

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