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1
Dissolve salt and sugar in 2 quarts cold water in large container.
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2
Immerse chicken and refrigerate until fully seasoned, about 1 hour.
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3
Meanwhile, In small bowl, cover mushrooms with boiling water; let stand until mushrooms soften, about 15 minutes.
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4
Using fork, lift mushrooms from liquid and chop fine.
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5
In small bowl, mix porcini, thyme, rosemary, 1/2 teaspoon salt, and butter until combined.
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6
Adjust oven rack to lower-middle position and heat oven to 500 degrees.
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7
Line bottom of broiler pan with foil and spray with nonstick vegetable cooking spray.
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8
Remove chicken from brine and rinse thoroughly under cold running water.
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9
Butterfly chicken, flatten breastbone with palm of hand.
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10
Slip your fingers between skin and breast, loosening the membrane.
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11
Scoop some of the butter onto a spoon, slide it under breast skin, and spread by pushing on top of skin with your fingers.
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12
Work butter under skin to cover breast evenly.
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13
Repeat with each drumstick and thigh.
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14
Position chicken on broiler pan rack; thoroughly pat dry with paper towels.
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15
Toss potatoes with 1 tablespoon oil, salt, and pepper to taste in medium bowl.
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16
Spread potatoes in even layer in foil-lined broiler pan bottom.
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17
Place broiler pan rack with chicken on top.
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18
Rub chicken with remaining 1 1/2 teaspoons oil and sprinkle with pepper.
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19
Roast chicken until spotty brown, about 20 minutes.
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20
Rotate pan and continue to roast until skin has crisped and turned a deep brown and an instant-read thermometer registers 160 degrees in thickest part of breast, 20 to 25 minutes longer.
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21
Transfer chicken to cutting board.
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22
With potholders, remove broiler pan rack; soak up excess grease from potatoes with several sheets paper towels.
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23
Remove foil liner with potatoes from broiler pan bottom and invert foil and potatoes onto cookie sheet or second cutting board.
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24
Carefully peel back foil, using a metal spatula to help scrape potatoes off foil as needed.
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25
With additional paper towels, pat off remaining grease.
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26
Cut chicken into serving pieces and serve with potatoes.
