Chicken Under a Brick with Roasted Potatoes
Transform dinner into a show-stopping event with this Chicken Under a Brick with Roasted Potatoes recipe, a perfect balance of crispy, golden skin and tender, juicy meat. This rustic yet elegant dish features a spatchcocked whole chicken seared to perfection under the weight of foil-wrapped bricks, creating irresistibly crisp skin and locking in flavorful juices. Complemented by tender cubes of rosemary-and-thyme-infused roasted potatoes, this one-pan marvel is both hearty and packed with aromatic herbs and garlic. Best of all, it’s cooked entirely in a cast iron skillet, making it easy to prepare and serve right out of the pan! Ideal for a special family dinner or an impressive gathering, this recipe combines the best of effortless cooking techniques with authentic, bold flavors.
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Recipe Information
Ingredients
- 1 3-4 lbs whole chicken
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 tablespoons olive oil
- 3 garlic cloves (minced)
- 1 tablespoon fresh rosemary (chopped)
- 1 tablespoon fresh thyme (chopped)
- 4 medium russet potatoes
- 2 tablespoons butter
Instructions
Prepare the chicken: Using kitchen shears, remove the backbone of the chicken by cutting along both sides of the spine. Open the chicken flat and press down on the breastbone to flatten it (this is called spatchcocking). Pat the chicken dry with paper towels.
Season the chicken: Rub 2 tablespoons of olive oil all over the chicken. Sprinkle the chicken evenly with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Preheat a large cast iron skillet over medium-high heat. Place two clean, heavy bricks or weights (such as a second skillet) wrapped in aluminum foil nearby.
Sear the chicken: Add 1 tablespoon of olive oil to the skillet. Place the chicken in the skillet, skin-side down. Immediately place the foil-wrapped bricks on top of the chicken to press it flat. Cook for 8-10 minutes, or until the skin is golden brown and crispy.
While the chicken is searing, scrub and cut the potatoes into 1-inch cubes. Toss them in a bowl with 1 tablespoon of olive oil, the minced garlic, rosemary, thyme, and a pinch of salt and pepper.
Flip the chicken: Carefully remove the bricks, flip the chicken over using tongs, and return the bricks on top. Transfer the skillet to a preheated oven at 400°F (200°C).
Add the potatoes: Arrange the seasoned potatoes around the chicken in the skillet. Dot them with small pats of butter.
Roast everything in the oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh, and the potatoes are tender and golden brown.
Remove the skillet from the oven. Let the chicken rest for 5 minutes before carving. Toss the potatoes in the flavorful drippings before serving.
Serve the chicken with the roasted potatoes on the side. Enjoy!
Nutrition Facts
Calories |
1600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.2 g | 116% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 5080 mg | 221% | |
| Total Carbohydrate | 157.1 g | 57% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 8.2 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 158 mg | 12% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 4258 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
