Ingredients:
1 to taste salt and pepper
1 Tablespoon parsley, flat-leaf minced
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Directions:
Remove the backbone from the chicken and pound flat with a rubber mallet. Season the chicken with salt and pepper to taste.
Adjust 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 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.)
Meanwhile, mix the remaining 2 tablespoons oil, garlic, 1 ½ teaspoons of the thyme, the pepper flakes, lemon juice, ½ teaspoon salt, and ¼ teaspoon black pepper in a small bowl and set aside.
Using 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 1 ½ teaspoon thyme. Place the chicken, skin-side up, on the potatoes and brush the skin with the reserved thyme-lemon juice mixture.
Transfer 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.
Return 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. |
