High Roasted Chicken And Potatoes - cooking recipe

Ingredients

1 cup kosher salt or 1/2 cup table salt (for brine)
1/2 cup sugar
1 whole chicken (3 1/2 to 4 pounds)
3 tablespoons garlic butter, for, placing, under, skin, optional
2 1/2 lbs russet potatoes, peeled and sliced 1/4-inch thick (4 to 5 medium)
vegetable oil cooking spray
1 1/2 tablespoons olive oil
3/4 teaspoon salt (for potatoes)
black pepper

Preparation

Dissolve salt and sugar in 2 quarts cold water in large container.
Immerse chicken and refrigerate until fully seasoned, minimum 1 hour, maximum 4 hours.
If you're planning on cooking immediately adjust oven rack to lower-middle position and heat oven to 500 degrees.
Line bottom of broiler pan with aluminum foil and spray with spray.
Remove chicken from brine, rinse with water.
Butterfly chicken, flatten breastbone and smeer on flavored butter.
Place chicken on the top of the broiler pan.
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.
Spread potatoes in even layer in foil-lined broiler pan bottom.
Place broiler pan rack with chicken on top.
Rub chicken with remaining 1 1/2 teaspoons oil and sprinkle with pepper.
Roast chicken until spotty brown, about 20 minutes.
Rotate pan and continue to roast until skin has crisped and turned deep brown-- 20-25 minutes longer.
A thermometer should registers 160 degrees in thickest part of breast Transfer chicken to cutting board and tent with foil.
Remove HOT broiler pan rack; soak up excess grease from potatoes with paper towels.
Carefully peel back foil, using a metal spatula to help scrape potatoes off foil as needed.
With additional paper towels, pat off remaining grease.
Cut chicken into serving pieces and serve with potatoes.