Cooked - Rack-Roasted Chicken

Tip: click step to get into cook mode

BRINE

5 ounces kosher salt (1 cup Diamond Crystal or ½ cup Morton)

¼ cup sugar

1 teaspoon black peppercorns

1 lemon, halved

ROAST

1 3-4 lb Whole chicken

1½ pounds small fingerling potatoes

1 pound small shallots, peeled

2 tablespoons olive oil

Kosher salt, freshly ground pepper

Place racks in upper and lower thirds of oven; preheat to 425°. Arrange potatoes and shallots in a roasting pan or baking dish just large enough to fit them all in a single crowded layer. Drizzle with oil and season with a little salt and pepper, then toss to coat.
Place pan on lower rack, then set chicken, breast side up and tail facing oven door (this will make it easier to remove when it’s done), directly on rack above vegetables. Roast chicken and vegetables until a thermometer inserted into the thickest part of chicken thigh registers 165°, 35–45 minutes.
Insert a long-handled wooden spoon into the chicken’s cavity and carefully tilt the bird toward you to allow juices in cavity to drain into pan below. Remove vegetables from oven, then, using spoon, remove chicken from oven and place on top of vegetables.
Let rest 10 minutes before carving.