This is a recipe from, of course, Cooks Illustrated. It’s a great recipe because it can be done on a weeknight with minimal fuss and makes a truly fabulous roast chicken quickly.

High-Heat Roast Chicken
Serves 4, or 5 if you use up to a 5 lb chicken

1 cup kosher salt (or 0.5 cup table salt) (for brine)
0.5 cup sugar
1 whole chicken, 3.5 – 4 pounds, giblets removed and reserved for another use, and fat around cavity removed and discarded
1 recipe flavored butter for placing under skin, optional (see below)
2.5 pounds (4 to 5 medium) russet or Yukon Gold potatoes, peeled and sliced 1/8 to 1/4 inch thick
1.5 Tablespoons olive oil (not extra virgin)
0.75 teaspoon salt (for potatoes)
Ground black pepper

1. Dissolve salt and sugar into 2 quarts of cold water in a large container (a large pot will do, just make sure it will fit into your refrigerator). Immerse the chicken and refrigerate until fully seasoned, about one hour.
2. Meanwhile, adjust the oven rack to lower-middle position and heat the oven to 500 degrees F. Line the bottom of a broiler pan with aluminum foil and spray the foil with nonstick vegetable cooking spray.
3. Remove the chicken from the brine and rinse thoroughly under cold running water. Butterfly the chicken using the following procedure:
Using kitchen shears (or scissors you can put through the dishwasher), cut through the bones on either side of the backbone, then remove and discard the backbone (when you’re done, you should about a 1-inch strip of bone).
1. Flip the chicken over and use the heel of your hand to flatten the breastbone, breaking the cartilage there
2. If using compound butter (see below), slip your fingers between the skin and breast, loosening the membrane there.
3. Scoop some of the butter onto a spoon, slide it under the breast skin, and push off with your fingers
4. Work the butter under the skin with your fingers to cover the breast evenly. Repeat the above steps to push butter into the drumstick and thigh
5. Transfer to the broiling rack and push the leg up to rest between the thigh and breast. Thoroughly pat the chicken dry with paper towels.
4. Toss the potatoes with 1 Tablespoon oil, salt, and pepper to taste in a medium bowl. Spread the potatoes in an even layer on the foil-lined broiler pan bottom. Place the broiler rack with the chicken on top. Rub the chicken with the remaining 1 1/2 teaspoons of oil and sprinkle with pepper.
5. Roast the chicken until spotty brown, about 20 minutes. Rotate the pan and continue to roast until the skin has crisped and turned a deep brown and an instant-read thermometer registers 160 degrees in the thickest part of the breast, 20 to 25 minutes longer.
6. Transfer the chicken to a cutting board. With potholders, remove the broiler pan rack; soak up excess grease from potatoes with several sheets of paper towels.
7. Remove the foil liner with potatoes from the broiler pan and invert the foil and potatoes onto cookie sheet or another cutting board. Carefully peel back the foil, using a metal spatula to scrape the potatoes off the foil as needed. With more paper towels, pat off remaining grease. Cut chicken into serving pieces and serve with potatoes.

Compound butter: This is an easy one. In a small bowl, mash together 2 tablespoons softened unsalted butter, one medium garlic clone pressed through a garlic press, 1 Tablespoon Dijon mustard, 1 teaspoon thyme leaves, and ground black pepper to taste. I usually just use butter, garlic, and whatever dried herbs I have on hand that suit my fancy; tonight I’m using rosemary, thyme, savory, and basil.

Notes: The skin you get from the above recipe is quite crisp, but if you want extra-crispy skin, after applying the butter(if using) let the chicken air-dry uncovered in the refrigerator for 8 to 24 hours. Russet potatoes have the best potato flavor, but Yukon Golds have beautiful color and better retain their shape after cooking. Either works well in this recipe. A food processor makes quick and easy work of slicing the potatoes.