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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, minimum 1 hour, maximum 4 hours.
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3
If you're planning on cooking immediately adjust oven rack to lower-middle position and heat oven to 500 degrees.
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4
Line bottom of broiler pan with aluminum foil and spray with spray.
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5
Remove chicken from brine, rinse with water.
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6
Butterfly chicken, flatten breastbone and smeer on flavored butter.
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7
Place chicken on the top of the broiler pan.
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8
For the crispest skin the bird should be placed, uncovered in the fridge for 8 hrs or overnight, Toss potatoes with oil, salt, and pepper in medium bowl.
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9
Spread potatoes in even layer in foil-lined broiler pan bottom.
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10
Place broiler pan rack with chicken on top.
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11
Rub chicken with remaining 1 1/2 teaspoons oil and sprinkle with pepper.
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12
Roast chicken until spotty brown, about 20 minutes.
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13
Rotate pan and continue to roast until skin has crisped and turned deep brown-- 20-25 minutes longer.
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14
A thermometer should registers 160 degrees in thickest part of breast Transfer chicken to cutting board and tent with foil.
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15
Remove HOT broiler pan rack; soak up excess grease from potatoes with paper towels.
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16
Carefully peel back foil, using a metal spatula to help scrape potatoes off foil as needed.
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17
With additional paper towels, pat off remaining grease.
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18
Cut chicken into serving pieces and serve with potatoes.
