Chicken Under A Brick

4
Servings
15m
Prep Time
65m
Cook Time
1h 20m
Ready In


"From Real Simple, an easy chicken dish with a super crispy skin."

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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