Chicken Under A Brick Recipe

4      Reviews by:    Edward Jones   Chicken Under A Brick Recipe uses chicken, olive oil, salt and pepper, garlic, thyme, lemon juice, red pepper flakes, potatoes and parsley in creating this very unique and very tasty chicken recipe. Food Category:    Chicken and Fowl Cuisine Origin:    Southern    Servings:6 Nutrition facts:460 calories16.4 grams fat Print Preview Rate This Recipe Prep Time:   15 Minutes Cook Time:   50 Minutes Total Time:   1 Hour 5 Minutes

INGREDIENTS

• 3 1/2 lb. whole chicken
• salt and pepper
• 4 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh thyme, chopped
• 2 tbsp lemon juice
• 1/8 tsp red pepper flakes
• 3/4 tsp salt
• 3/8 (1/4 + 1/8) tsp fresh black pepper, ground
• 1 1/2 pounds red bliss potatoes
• 1 tbsp parsley, chopped for garnish

DIRECTIONS

• Cover the bottom of a large heavy pot with foil. Cut down both sides of the chicken's backbone from top to bottom, removing the backbone. Turn the chicken to skin side up and using both hands, press the chicken breast to flatten as much as possible. Cover the chicken with plastic wrap and pound the chicken breast to make is nice and flat and to ensure all parts of the breast are in contact with the skillet. Season the chicken, front and back, with a little salt and pepper, only.
• Heat a 12 inch skilled over medium-high heat. Add 2 tbsp olive oil. Heat oil until there are small wisps of smoke. Using tongs, quickly place the chicken into the skillet skin side down. Weight the chicken down with the heavy pot. Cook for 20 to 25 minutes, check about every 5 minutes to ensure chicken is browning but not scorching. Place a rack at the bottom of the oven. Preheat oven to 450°F.
• Place 2 tbsp olive oil, garlic, 1 1/2 tsp thyme, lemon juice, pepper flakes, 1/4 tsp salt and 1/8 tsp pepper into a bowl and mix to combine. Slice the potatoes into 3/4 inch chunks. Using two pairs of tongs, gently remove chicken from skillet taking care not to tear skin, and place chicken skin side up onto a sheet pan. Pour any oil out of the skillet. Add the potatoes to the skillet and season with 1 1/2 tsp thyme, 1/2 tsp salt and 1/4 tsp black pepper.
• Place the chicken, skin side up, on top of the potatoes. Baste the chicken with the olive oil garlic mixture. Place chicken into the heated oven on the bottom rack and cook for 10 to 15 minutes or until the breast meat registers 160°F. Remove the chicken from the oven when the temperature of 160°F is reach in the breast meat. Carefully move the chicken to a cutting board being careful to not let the skin tear r or the chicken fall apart. Let the chicken rest for 10 minutes. While the chicken rests, return the potatoes to the oven to continue cooking. Using a slotted spoon, transfer the potatoes to a serving dish. Garnish the potatoes with chopped parsley. Cut the chicken into serving portions. Plate a portion of chicken along with potatoes. Serve and enjoy.

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