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Chicken Under a Brick With Roasted Potatoes Recipe

Chicken Under a Brick With Roasted Potatoes Recipe

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Chicken Under a Brick With Roasted Potatoes

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Ingredients:

Serving

1 whole chicken , no larger than 3 lbs. trimmed of excess fat, giblet removed and discarded. rinsed and patted dry
salt and pepper
2 tbsp vegetable oil , plus
1 tsp vegetable oil
3 garlic cloves, finely minced
1 tbsp fresh thyme leave, minced
1/8 tsp red pepper flakes
1/2 tbsp fresh rosemary, crushed
1 1/2 tbsp fresh parsley leaves, minced
2 tbsp fresh lemon juice , plus
1 lemon, cut into wedges
1 1/2 lbs red bliss potatoes , scrubbed dried and cut into 3/4 pieces

Directions:

Technique: Butterfly a chicken by cutting along the length of one side of the backbone. Turn chicken and cut along the other side of backbone and remove it. Turn chicken breast side up and flatten chicken with the palm of your hand. Then pound it with the flat side of a mallet to a fairly even thickness. Season the chicken with salt and pepper.
Adjust an oven rack to the lowest position and heat oven to 450°F.
Heat 1 teaspoon oil in a heavy bottomed 12-inch ovenproof nonstick pan over med-high heat until it begins to smoke. Swirl oil to coat the pan. Place the chicken skin side down in the pan and reduce heat to med. Place the weight on the chicken and cook until evenly brown for about 25 minutes, checking every 5 minutes or so. The chicken should be fairly crisp and brown after 20 minutes, if not turn up to med-high heat and continue to cook until well-browned.
Mix the remaining oil, garlic, 1 1/2 tsp thyme, rosemary, pepper flakes, lemon juice, 1/2 tsp salt and 1/4 tsp black pepper in a small bowl.
Using tongs, carefully transfer chicken to a plate with the skin side up.
Pour off any fat from pan and add the potatoes, sprinkling them with 1/4 tsp salt, 1/8 tsp black pepper and the remaining thyme. Place the chicken skin side up on the potatoes and brush the skin with the thyme-lemon juice mixture.
Transfer pan to oven and roast until the thickest part of the breast registers 160°F on a meat thermometer 10-15 minutes. Transfer chicken to a cutting board and let rest 10 minutes.
Return the potatoes to the oven and roast until browned and cooked through about 10 minutes.
Using a slotted spoon, transfer potatoes to a large bowl leaving fat behind. Toss the potatoes with parsley. Cut the chicken in to pieces and serve with lemon wedges.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	790.5 Kcal (3310 kJ)
Calories from fat	424.97 Kcal
		% Daily Value*
Total Fat	47.22g	73%
Cholesterol	235.35mg	78%
Sodium	184.46mg	8%
Potassium	1419.54mg	30%
Total Carbs	39.13g	13%
Sugars	2.02g	8%
Dietary Fiber	3.66g	15%
Protein	52.41g	105%
Vitamin C	54.6mg	91%
Iron	176.3mg	980%
Calcium	67.7mg	7%

Amount Per 100 g
Calories	174.33 Kcal (730 kJ)
Calories from fat	93.72 Kcal
		% Daily Value*
Total Fat	10.41g	73%
Cholesterol	51.9mg	78%
Sodium	40.68mg	8%
Potassium	313.05mg	30%
Total Carbs	8.63g	13%
Sugars	0.45g	8%
Dietary Fiber	0.81g	15%
Protein	11.56g	105%
Vitamin C	12mg	91%
Iron	38.9mg	980%
Calcium	14.9mg	7%

* 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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