Chicken Under A Brick
Recipe: #25080
October 22, 2016
Categories: Chicken, Mushrooms, Sweet Potato/Yam, Passover, Sunday Dinner Oven Bake, Gluten-Free, High Protein, No Eggs, Non-Dairy, Whole Chicken, Kosher Meat, Chicken Dinner, more
"From Real Simple, an easy chicken dish with a super crispy skin."
Ingredients
Nutritional
- Serving Size: 1 (670.8 g)
- Calories 665.1
- Total Fat - 24 g
- Saturated Fat - 5 g
- Cholesterol - 1090.9 mg
- Sodium - 1085.4 mg
- Total Carbohydrate - 25.1 g
- Dietary Fiber - 3.9 g
- Sugars - 3.6 g
- Protein - 83.4 g
- Calcium - 98.7 mg
- Iron - 12.7 mg
- Vitamin C - 38.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Serve sprinkled with the chopped oregano.
Tips
No special items needed.