Dijon and Thyme Roasted Chicken and Potatoes
Description
Make this amazing meal for the special people in your lives, for special occasions or perhaps on the weekend. Serve with a veggie and a side salad.
Ingredients
Chicken:
1 c. kosher salt or ½ c. table salt, for brine
½ c. granulated sugar
2 qt. water
1 whole chicken 3 ½ – 4 lb. (with the neck and giblets removed)
Butter Rub:
6 T. unsalted butter
3 garlic cloves, minced
3 t. minced fresh thyme leaves
3 T. Dijon mustard
¼ t. freshly ground black pepper
Potatoes:
2 1/2 lb. russet or Yukon Gold potatoes, about 4-5 medium
1 T. olive oil
¼ t. salt, optional
freshly ground black pepper
Directions
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Brine:
Mix together salt, sugar and water in a deep, large bowl until dissolved. Place the chicken in the large bowl, making sure it's completely submerged; cover; store in the refrigerator overnight or for 8-12 hours.
Mix together the unsalted butter, garlic, thyme, Dijon mustard and pepper; mix thoroughly; store in an airtight container.
Drain brine from the chicken; rinse under water. Place the chicken on the counter with the breast side down; cut through the back on either side of the backbone; discard the spinal column. Pat chicken dry with paper towels, even under the skin, making sure it's completely dry. Slather half of the butter rub all over the outside and the remaining underneath the skin until it's spread evenly. Return chicken to the refrigerator uncovered for 6-8 hours.
Preheat oven to 500 degrees.
Peel or thoroughly wash potatoes; thinly slice with a food processor or by hand.
Line the bottom part of the broiler pan with aluminum foil; spread olive oil on foil to prevent sticking. Place potatoes on the foil; add pepper and salt, if desired.
Place the upper part of the broiler pan (with the slits) with the chicken, on top of the potatoes. Tuck the wings into the body of the chicken. Place in oven for 25 minutes. Rotate pan 180 degrees; continue to roast for 25 minutes or until meat thermometer reads 160 degrees (F) at the thickest part of the breast. Transfer chicken to a cutting board.
Remove the broiler pan rack; soak up excess grease from potatoes with paper towels. Transfer potatoes into a serving dish. Cut chicken into pieces; serve with potatoes.
6 servings.