Chicken Under a Brick with Herb-Roasted Potatoes

Name: Chicken Under a Brick with Herb-Roasted Potatoes
Total time: 105 min
Ingredients: 1 whole chicken small, (about 3 lbs), trimmed of excess fat, giblets removed and discarded, chicken patted dry; Table salt; ground black pepper; 2 tablespoons vegetable oil plus 1 teaspoon of vegetable oil; 3 cloves garlic, minced or pressed through a garlic press (about 1 tablespoon); 1 tablespoon minced fresh thyme leaves; 1/8 teaspoon red pepper flakes; 2 tablespoons lemon juice from 1 lemon, plus 1 lemon cut into wedges; 1 1/2 pounds Red Bliss potatoes (small), scrubbed, dried, and cut into 3/4 inch pieces; 1 tablespoon minced fresh parsley leaves

www.americastestkitchen.com

We wanted a perfectly cooked butterflied chicken with super-crisp skin that could be on the table—with some roasted potatoes—in less than one hour.

Keywords

Main Courses
Chicken
Potatoes
Holiday

View full recipe on www.americastestkitchen.com

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Cooking tools:

Poultry shears
Meat tenderizer
Oven
Nonstick skillet
Weight
Tongs
Plate
Slotted spoon
Mixing bowl
Instant-read thermometer
Cutting board
Measuring spoon
Baking sheet
Cast iron skillet
Cans
Stockpot
Brick
Measuring cup
Chef's knife
Lemon juicer
Pastry brush
Oven mitt
Stove

Ingredients

1 whole chicken small, (about 3 lbs), trimmed of excess fat, giblets removed and discarded, chicken patted dry
Table salt
ground black pepper
2 tablespoons vegetable oil plus 1 teaspoon of vegetable oil
3 cloves garlic, minced or pressed through a garlic press (about 1 tablespoon)
1 tablespoon minced fresh thyme leaves
1/8 teaspoon red pepper flakes
2 tablespoons lemon juice from 1 lemon, plus 1 lemon cut into wedges
1 1/2 pounds Red Bliss potatoes (small), scrubbed, dried, and cut into 3/4 inch pieces
1 tablespoon minced fresh parsley leaves