Chicken Under A Brick

by on December 27, 2017
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Title of Recipe: Chicken Under A Brick

3 lb whole chicken (no need to brine)
1 ½ red potatoes (cut)
lemon baste

Cut out back bone/w poultry shears, work from tail to neck.
Flip back over and open skin side up.
Flatten w/hand & hammer, cover w/wrap to protect skin.
Season w/salt, pepper, whatever seasoning you prefer.
Cook skin side down in 1 tsp oil @ high heat.
Set dutch oven or cast iron skillet on top of chicken.
Heat down to med and cook 25 min.
Flip w/both legs, remove from skillet.
Pour out most grease.
Put potatoes in pas and toss w/parsley, salt, thyme.
Put chicken on top of potatoes.
Brush with thyme, lemon baste and cook @ 450° for 10 min., remove chicken and continue cooking potatoes for 10 more minutes.

Special Steps:
Baste; 2 tsp oil, garlic, 1 ½ tsp thyme, pepper flakes, lemon juice, ½ tsp salt, ¼ tsp black pepper.

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