High Heat Roast Chicken and Potatoes

I’m pretty sure this oven roast chicken recipe will fast become a favorite.  The skin is super crispy while the chicken remains deliciously moist.  And as an added treat, the potatoes explode with flavor because they are basted* in schmaltz (chicken fat) throughout the cooking time.  And after you make it the first time – it will become a snap to make!

I learned how to make this high heat chicken recipe from Cooks Illustrated magazine although I have adapted it (by skipping the brine)** to make it a quick meal to prepare.  The chicken is essentially ‘butterflied’ (laid-open flat) which enables it to cook much faster than normal.  The sliced potatoes lay below the chicken and are cooked in the juices that drip down as the chicken cooks.

Below I’ll give you step-by-step instructions for this outstanding yet easy roast chicken recipe:

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