REC: Chicken Under A Brick with Roasted Red Potatoes
3 lb Chicken
1.5 lb red potatoes
2.5 tbsp thyme
juice of a lemon
Cut out backbone.
Flatten Chicken by pushing down (use some force). Place a piece of plastic wrap on top then pound a bit to make it very flat.
Season with salt and pepper.
1 teaspoon of oil in a non stick skillet (high heat).
Place chicken skin side down. Place dutch oven or cast iron skillet with a few cans of anything on top of chicken. Turn heat to Med. Cook for 25 minutes.
Remove chicken. pour off most of the grease.
Cut up a pound and a half of red potatoes and add to the pan with some thyme. Put chicken on top of potatoes and brush with thyme mixture (2 tbsp oil, garlic, 1.5 tsp thyme, pepper flakes, lemon juice, 1/2 tsp salt, 1/4 tsp black pepper).
Put into 450 oven for 10 minutes on lower rack. Temp should be 160. Remove chicken to rest.
Put potatoes back in oven for another 10 minutes. Drain potatoes on paper towels.