High Roast Chicken

Dissolve kosher salt and sugar in water in a large container to create the brine. Submerge the chicken in the brine, ensuring it's fully covered. Refrigerate for 1 to 4 hours, allowing the meat to fully absorb the seasoning. (Prep time: 5 minutes, Marinating: 1-4 hours)

In a separate bowl, combine the softened unsalted butter, Dijon mustard, minced garlic, and fresh thyme. Allow this mixture to stand at room temperature while the chicken marinates, allowing the flavors to meld. (Prep time: 5 minutes)

Remove the chicken from the brine and rinse thoroughly under cold water. Discard the used brine. Using a sharp, sturdy knife or poultry shears, spatchcock the chicken by slicing along both sides of the backbone from tail to neck, removing the backbone entirely. Flip the chicken over, breast side up, and press firmly between the breasts to flatten. (Prep time: 10 minutes)

Thoroughly pat the chicken dry with paper towels, ensuring both sides are free of excess moisture. Gently loosen the skin over the breast and thighs with your fingers. Mix a pinch of black pepper into the seasoned butter mixture, then generously spread it under the loosened skin, ensuring even coverage. Pat the chicken dry again. Place the flattened chicken, breast side up, on a two-part broiler pan. Rub the chicken with vegetable oil and sprinkle with additional black pepper. (Prep time: 15 minutes)

Position a rack in the lower third of your oven and preheat to 500 degrees F (260 degrees C). Line the bottom of the broiler pan with aluminum foil for easy cleanup. (Prep time: 5 minutes)

In the bottom of the broiler pan, atop the aluminum foil, arrange the sliced russet potatoes. Toss them with olive oil, salt, and black pepper, ensuring they're evenly coated. Place the top of the broiler pan, containing the chicken, over the pan bottom with the potatoes. (Prep time: 5 minutes)

Roast in the preheated oven for 20 minutes. Rotate the pan and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh registers 160 degrees F (70 degrees C), approximately 20 more minutes. Allow the chicken to rest on a platter or cutting board. While it rests, blot any excess chicken fat from the top of the potato slices. Invert the broiler pan bottom to turn the potatoes out into a serving dish, blotting again with paper towels to remove excess oil. Carve the chicken into quarters and serve immediately with the roasted potatoes. (Cook time: 40 minutes, Rest time: 10 minutes)