High-Roasted Butterflied Chicken With Herbs and Porcini Mushroom Recipe

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High-Roasted Butterflied Chicken With Herbs and Porcini Mushroom
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Ingredients
13
Count
Nutrition
713
Calories
Total time
46
Minutes
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Ingredients:

Directions:

  1. Dissolve salt and sugar in 2 quarts cold water in large container. Immerse chicken and refrigerate until fully seasoned, about 1 hour.
  2. Meanwhile, In small bowl, cover mushrooms with boiling water; let stand until mushrooms soften, about 15 minutes. Using fork, lift mushrooms from liquid and chop fine.
  3. In small bowl, mix porcini, thyme, rosemary, 1/2 teaspoon salt, and butter until combined.
  4. Adjust oven rack to lower-middle position and heat oven to 500 degrees. Line bottom of broiler pan with foil and spray with nonstick vegetable cooking spray.
  5. Remove chicken from brine and rinse thoroughly under cold running water. Butterfly chicken, flatten breastbone with palm of hand.
  6. Slip your fingers between skin and breast, loosening the membrane.
  7. Scoop some of the butter onto a spoon, slide it under breast skin, and spread by pushing on top of skin with your fingers.
  8. Work butter under skin to cover breast evenly. Repeat with each drumstick and thigh.
  9. Position chicken on broiler pan rack; thoroughly pat dry with paper towels.
  10. Toss potatoes with 1 tablespoon oil, salt, and pepper to taste in medium bowl. Spread potatoes in even layer in foil-lined broiler pan bottom.
  11. Place broiler pan rack with chicken on top. Rub chicken with remaining 1 1/2 teaspoons oil and sprinkle with pepper.
  12. Roast chicken until spotty brown, about 20 minutes.
  13. Rotate pan and continue to roast until skin has crisped and turned a deep brown and an instant-read thermometer registers 160 degrees in thickest part of breast, 20 to 25 minutes longer.
  14. Transfer chicken to cutting board.
  15. With potholders, remove broiler pan rack; soak up excess grease from potatoes with several sheets paper towels. Remove foil liner with potatoes from broiler pan bottom and invert foil and potatoes onto cookie sheet or second cutting board. Carefully peel back foil, using a metal spatula to help scrape potatoes off foil as needed. With additional paper towels, pat off remaining grease.
  16. Cut chicken into serving pieces and serve with potatoes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 713.2 Kcal (2986 kJ)
Calories from fat 232.15 Kcal
% Daily Value*
Total Fat 25.79g 40%
Cholesterol 682.24mg 227%
Sodium 3593.15mg 150%
Potassium 1297.7mg 28%
Total Carbs 62.62g 21%
Sugars 13.92g 56%
Dietary Fiber 5.02g 20%
Protein 52.58g 105%
Vitamin C 52.7mg 88%
Vitamin A 9.2mg 305%
Iron 15.1mg 84%
Calcium 52.6mg 5%
Amount Per 100 g
Calories 174.46 Kcal (730 kJ)
Calories from fat 56.79 Kcal
% Daily Value*
Total Fat 6.31g 40%
Cholesterol 166.88mg 227%
Sodium 878.93mg 150%
Potassium 317.43mg 28%
Total Carbs 15.32g 21%
Sugars 3.4g 56%
Dietary Fiber 1.23g 20%
Protein 12.86g 105%
Vitamin C 12.9mg 88%
Vitamin A 2.2mg 305%
Iron 3.7mg 84%
Calcium 12.9mg 5%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.6
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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