Ingredients

• 1 C kosher salt
• 1/2 C sugar
• 2 qt cold water
• 1 ea whole chicken
• 1/2 lb russet or Yukon Gold potatoes, sliced 1/8" thick
• olive oil

Instructions

1. Dissolve the kosher salt and sugar into the water, immerse the chicken into the brine and refrigerate 1 hour. Rinse thoroughly, then pat dry.
2. Line the bottom of a broiler pan with foil and spray with non-stick spray. Toss the sliced potatoes with a little oil, salt and pepper, then spread them evenly in the bottom of the pan.
3. Cut the backbone out of the chicken, turn the chicken breast-up and flatten the breastbone. Spread the chicken, breast-side up, on the top of the broiler pan, then coat with olive oil and pepper.
4. Roast on the lower-middle rack at 500° until the skin is spotty brown (about 20 minutes), rotate the pan, then roast until the skin has crisped and turned a deep brown and the temperature of the breast is 160° (20 to 25 more minutes).

Source: Cook's Illustrated

Contributed by: Skip