Chicken Under a Brick with Herb-Roasted Potatoes

Name: Chicken Under a Brick with Herb-Roasted Potatoes
Total time: 105 min
Yield: 4
Cuisine: American
Ingredients: 1 piece Chicken (1 whole chicken small, (about 3 lbs), trimmed of excess fat, giblets removed and discarded, chicken patted dry); 0 pieces Table Salt (Table salt and ground black pepper); 2 tbsp Vegetable Oil (2 tablespoons vegetable oil plus 1 teaspoon of vegetable oil); 3 cloves Garlic (3 cloves garlic, minced or pressed through a garlic press (about 1 tablespoon)); 1 tbsp Thyme (1 tablespoon minced fresh thyme leaves); 0.13 tsp Red Pepper Flakes (1/8 teaspoon red pepper flakes); 2 tbsp Lemon (2 tablespoons lemon juice from 1 lemon, plus 1 lemon cut into wedges); 1 ½ lb Red Potato (1 1/2 pounds Red Bliss potatoes (small), scrubbed, dried, and cut into 3/4 inch pieces); 1 tbsp Parsley (1 tablespoon minced fresh parsley leaves)

Butterflied whole chicken is pan-seared skin-side down under a weight, then roasted with herb-oil brushed skin atop Red Bliss potatoes and served with lemon wedges.

105 minAmerican

Servings4

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Halal

Steps

1Butterfly the chicken: With the breast side down and the tail of the chicken facing you, use poultry shears to cut along the length of one side of the backbone. With breast side still down, turn the neck end to face you, cut along the other side of the backbone and remove it. Turn the chicken breast-side up. Open the chicken on the work surface. Use the palm of your hand to flatten the chicken, then pound it with the flat side of a mallet to a fairly even thickness. Season the chicken with salt and pepper to taste.
2Adjust an oven rack to the lowest position and heat the oven to 450 degrees. Heat 1 teaspoon of the oil in a heavy-bottomed 12-inch ovenproof nonstick skillet over medium-high heat until it begins to smoke. Swirl the skillet to coat evenly with oil. Place the chicken, skin-side down, in the hot pan and reduce the heat to medium. Place the weight (see the note above) on the chicken and cook, checking every 5 minutes or so, until evenly browned, about 25 minutes. (After 20 minutes, the chicken should be fairly crisp and golden; if not, turn the heat up to medium-high and continue to cook until well browned.)
3Meanwhile, mix the remaining 2 tablespoons oil, garlic, 1½ teaspoons of the thyme, the pepper flakes, lemon juice, ½ teaspoon salt, and ¼ teaspoon black pepper in a small bowl and set aside.
4Using tongs, carefully transfer the chicken, skin-side up, to a clean plate. Pour off any accumulated fat in the pan and add the potatoes, sprinkling them with ¼ teaspoon salt, 1/8 teaspoon black pepper, and the remaining 1½ teaspoons thyme. Place the chicken, skin-side up, on the potatoes and brush the skin with the reserved thyme-lemon juice mixture.
5Transfer the pan to the oven and roast until the thickest part of the breast registers 160 degrees on an instant-read thermometer, 10 to 15 minutes longer. Transfer the chicken to a cutting board and let rest 10 to 15 minutes.
6Return the skillet with the potatoes to the oven and roast until browned and cooked through, about 10 minutes. Using a slotted spoon, transfer the potatoes to a large bowl, leaving the fat behind. Toss the potatoes with the parsley. Cut the chicken into pieces. Serve the chicken and potatoes immediately with the lemon wedges.