October 22, 2016
Dinner, Main Dish, Poultry,
Chicken, Vegetables, Mushrooms, Sweet Potato/Yam, Easy/Beginner Cooking, Entertaining, Fall/Autumn, Passover, Rosh Hashanah, Sunday Dinner, Winter, Weeknight Meals, Oven Bake, Gluten-Free, High Protein, No Eggs, Non-Dairy, Whole Chicken, Kosher Meat more
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"From Real Simple, an easy chicken dish with a super crispy skin."
Preheat oven to 400°F. Place the chicken breast-side down on a cutting board. Using a pair of heavy-duty
kitchen shears, cut down both sides
of the backbone to remove it. Flip the chicken so that the breast side is up; press down to flatten. Rub with 1
tablespoon of the oil and sprinkle evenly with the coriander, pepper, and ½ teaspoon of the salt.
Heat 1 tablespoon
of the oil in a 12-inch cast-iron skillet
over medium-high. Place the chicken, breast-side down, in the skillet and
top with a smaller heavy skillet. Cook until the skin is golden brown, about
5 minutes. Remove the smaller skillet. Transfer the chicken to a plate.
Toss together the onion, sweet potato, mushrooms, garlic, and the remaining
oil and salt. Arrange the vegetables in
a single layer in the skillet. Place the chicken breast-side up on the vegetables. Bake in oven until the chicken is cooked through and the vegetables are tender and lightly browned, about 50 minutes.
Serve sprinkled with the chopped oregano.
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