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[quote=bakersman][b]Week Day High Heat Roasted Chicken and Potatoes[/b]
[i]Inspired by a Cooks Illustrated recipe[/i]

[u]Brine Ingredients[/u]:

1 cup kosher salt  - or  - 1/2 cup table salt
 1/2 cup   granulated sugar
 
[u]Chicken and Potatoes[/u]:

1 cut-up chicken, 3 1/2 to 4 lbs

5 medium Russet or Yukon Gold potatoes, peeled and sliced 1/8 to 1/4 inch thick and quartered.

2 to 3 tablespoons olive oil

Salt and black pepper

[u]INSTRUCTIONS[/u]

First, create the brine (this is not required, but it helps keep the chicken moist) by dissolving the salt and sugar in 2 quarts cold water in a large container. Place the chicken in the water so that all pieces are submerged and refrigerate from 1 hour to all day.  I place the chicken in the brine before work.

Second, adjust your oven rack to the second from the bottom level and preheat the oven to 500 degrees.

While the oven is heating do the following:

1. Line bottom of a broiler pan with foil.

2. In a bowl, toss the potatoes with 1 tablespoon of olive oil and salt/pepper to taste (you can also can add a dash of paprika for color and garlic powder or crushed garlic for taste).

3. Spread the potatoes in the bottom of the broiler pan and place the top piece (the grate) onto the pan.

4. Remove chicken from brine and rinse thoroughly under cold running water. Then pat dry with paper towels.

5. Rub chicken with 1 ½ - 2 tablespoons of oil and sprinkle with pepper and a little bit of salt if you brined the chicken, a tad more salt if you did not brine.

6. Place the chicken onto the top of the broiler pan and place in the over.

7. Roast chicken for 20 minutes (the skin should be spotty brown). Rotate the pan and continue to roast for approximately 20 – 25 minutes more.  The chicken is done when the skin is crisp and brown (and the thickest part of the breasts is 160 degrees when tested with an instant-read thermometer).

8. Transfer chicken to a plate or cutting board and cover with foil.

9. Remove the broiler pan top and use a turkey baster or several sheets of paper towels to remove excess grease from around the potatoes.  If you want the potatoes to be a bit crispier, place the pan under the broiler for a minute or two (watch them like a hawk).

10. Line a plate or bowl with paper towels and remove the potatoes to plate or bowl. If the potatoes look too greasy, use additional paper towels to pat off the remaining grease.

Plate the chicken and potatoes and serve with vegetable. 
[/quote]

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