Crisp, crisp chicken and yummy pototatoes to boot!

Did this tonight and boy is it good!

Take a whole chicken (I soaked it in a brine for 1 hour). Cut out the backbone and spread it out flat breast side up. Mix up some butter, dijon mustard and some thyme. Lift up the skin on the chicken and 'smear' the butter mixture around. Very important to pat it all dry.

Put this on your broiler pan and line the bottom broiler pan with foil. Spray on some 'Pam' or equivalent and slice very, very thinly some potatoes of your choice - russets are what we used.

Cook for 40 minutes at yes......500 degrees on the low rack. I got this recipe from Cooks Illustrated and it is superb. The skin gets very, very dark and comes out so, so crisp and the potatoes are absolutely fabulous!

Dea