Stop what you’re doing and make this gluten free chicken recipe! We’re not kidding. One of the best we’ve come across, it’s everything you want a roast chicken to be: juicy, crisp-skinned, and accompanied by ridiculously delicious sides.
Brick Chicken with Potatoes and Onions Recipe
Note: You’ll need a heavy pan or a brick to weigh down the chicken while it’s cooking.
- 1 (4-pound) chicken, spatchcocked (ask the butcher to do it for you)
- 2 tablespoons olive oil
- Kosher salt and freshly ground pepper
- Leaves from 4 thyme sprigs
- 1 head garlic, halved horizontally
- 1 red onion, coarsely chopped
- 1 pound fingerling potatoes, halved lengthwise
- 1 bay leaf
Wrap 1 or 2 bricks or a heavy pan with aluminum foil to use as a weight. Preheat the oven to 450°F. Heat a large cast-iron or stainless steel pan over medium-high heat for 5 minutes.
Rub the chicken with the olive oil, 1-1/2 teaspoons salt, a few grinds of pepper, and the thyme. Add the chicken to the pan, skin side down, and weight it down with the prepared bricks or heavy pan. Cook, undisturbed, until the skin is a deep golden brown, 5 to 10 minutes. Very gently to not tear the skin, transfer the chicken to a plate.
To the hot pan, add the garlic, cut sides down, the onion, and potatoes. Season with 1/2 teaspoon salt, a few grinds of pepper, and the bay leaf. Cook for 5 minutes, stirring occasionally.
Set the chicken, skin side up, on top of the vegetables and roast in the oven until the internal temperature reads 165°F and the potatoes are cooked, 30 to 40 minutes depending on your pan and oven. Remove the pan from the oven and let the chicken cool for 10 minutes before slicing. Serve with the vegetables and pan juices.
We recommend Aran Goyoaga’s cookbook. Find it here.
Photography Aran Goyoaga
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