Chicken Under a Brick With Herb-Roasted Potatoes - Copy - Copy - Copy - Copy - Copy - Copy - Copy
mysqli (97) failed. INSERT INTO recipe_recipes SET recipe_name = 'Chicken Under a Brick With Herb-Roasted Potatoes - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy', recipe_ethnic = 1, recipe_base = 3, recipe_course = 6, recipe_prep_time = '0.00', recipe_ptime = 1, recipe_cook_time='0.00', recipe_ctime = 1, recipe_itime = 1, recipe_inactive = '0.00', recipe_difficulty=1, recipe_num_servings=4, recipe_temp='450', recipe_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.', recipe_comments='Instead of two bricks and a rimmed baking sheet, you may use a heavy cast-iron skillet loaded with several cans or a large stockpot partially filled with water. Be careful when removing the pan from the oven, as the handle will be hot.', recipe_source=12, recipe_cost='1.710', recipe_owner='lindy', recipe_calories = 898, recipe_fat = '56.32', recipe_carbs = '28.13', recipe_chol = '246.00', recipe_netcarbs = '0.00', recipe_protein = '72.47', recipe_fiber = '1.40', recipe_ww_pts = '16.88', recipe_basket = '0', recipe_sugg_sides = '', recipe_kosher = 5, recipe_kp = 0, recipe_lofat = 0, recipe_sodium = '253.50' , recipe_yields_num = '0.00', recipe_yields_unit = 11 , recipe_wine_type = 0, recipe_wine_sugg = 0 , recipe_wine_name = '0', recipe_tested = 0 , recipe_orig_serve = 4, recipe_equip = ''
Errormessage: Duplicate entry 'Chicken Under a Brick With Herb-Roasted Potatoes - Copy - Copy -' for key 'recipe_name'
