Directions:
- Thoroughly dissolve sugar and salt into water.
- Soak chicken in brine for 1-3 hours (in refrigerator).
- Mix softened (room temperature) butter with herbs while chicken is in brine.
- Thoroughly rinse chicken and allow to drain, pat dry.
- Cut backbone out of chicken and flatten bird.
- Spray bottom part of broiler pan with vegetable oil.
- Scrub potatoes and cut into small bite sized pieces.
- Place potatoes in pan.
- Place flattened bird in top part of broiler pan, over potatoes.
- Loosen skin from flesh.
- Place herb butter between skin and flesh.
- Bake in hot oven (500 degrees) for 45 minutes to an hour. (or more, if potatoes are not browned).
- Serve with cooked spinach and hot crusty bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 403.16 Kcal (1688 kJ) | ||
| Calories from fat | 180.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.01g | 31% | |
|---|---|---|---|
| Cholesterol | 81.52mg | 27% | |
| Sodium | 1718.76mg | 72% | |
| Potassium | 590.71mg | 13% | |
| Total Carbs | 43.44g | 14% | |
| Sugars | 20.37g | 81% | |
| Dietary Fiber | 4.31g | 17% | |
| Protein | 13.2g | 26% | |
| Vitamin C | 4.8mg | 8% | |
| Vitamin A | 1.6mg | 52% | |
| Iron | 2mg | 11% | |
| Calcium | 101.7mg | 10% | |
| Amount Per 100 g | |||
| Calories | 57.21 Kcal (240 kJ) | ||
| Calories from fat | 25.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.84g | 31% | |
|---|---|---|---|
| Cholesterol | 11.57mg | 27% | |
| Sodium | 243.89mg | 72% | |
| Potassium | 83.82mg | 13% | |
| Total Carbs | 6.16g | 14% | |
| Sugars | 2.89g | 81% | |
| Dietary Fiber | 0.61g | 17% | |
| Protein | 1.87g | 26% | |
| Vitamin C | 0.7mg | 8% | |
| Vitamin A | 0.2mg | 52% | |
| Iron | 0.3mg | 11% | |
| Calcium | 14.4mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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