RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 20802
View Recipe |
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Recipe Name: |
Chicken Under a Brick With Herb-Roasted Potatoes - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy |
Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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Course: |
Entree |
Used in Baskets: |
No |
Base: |
Poultry |
Kosher: |
No |
Ethnicity: |
American |
Kosher for Passover: |
No |
Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
Oven Temp: |
450 |
Approx. Cost/Serving: |
$1.71
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# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
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Cup
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Tested: |
No |
Wine Type: |
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Wine Suggestion: |
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Equipment Needed: |
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Suggested Sides: |
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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.
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Ingredients:
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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. |
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Nutrition per Serving: |
Calories: |
898 |
Total Carbs: |
28.1 |
Net Carbs: |
0.0 |
Cholesterol: |
246.0 |
Fat: |
56.3 |
Protein: |
72.47 |
Fiber: |
1.40 |
Sodium: |
253.50 |
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