Crispy Roast Chicken “Under a Brick” with Potatoes (ATK)

Adapted from Chicken Under a Brick with Herb Roasted Potatoes by America’s Test Kitchen

• Equipment needed:
  • A large enough non-stick or cast iron skillet to fit a butterflied chicken.
  • A heavy pot that can serve as a weight on top of the chicken (a stock pot partially filled with water or a pan weighed down with cans of food) – wrap the bottom of the pot in foil for easy cleanup.

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• 1 whole chicken, size depending on diameter of pan
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme, divided
• Pinch of red pepper flakes
• 2 tablespoons lemon juice
• 1 ½ pounds red or gold potatoes, cut into 3/4 inch pieces
• 1 tablespoon minced fresh parsley

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1. Butterfly the chicken by cutting out the backbone. Use the palm of your hand to flatten the chicken, then pound it with the flat side of a mallet to a fairly even thickness.
2. Pat the chicken dry and season liberally with kosher salt and pepper.
3. Adjust an oven rack to the lowest position of the oven and heat to 450-F.
4. Lightly coat a heavy-bottomed, ovenproof nonstick or cast iron skillet in oil and place over medium heat.
5. Place the chicken, skin-side down, in the pan. Place a weighted object on the chicken and cook, checking every 5 minutes or so, until evenly browned. This could take anywhere from 10 to 20 minutes, depending on how hot the skillet is. If it’s been 20 minutes and the skin is still not golden, increase the heat.
6. Meanwhile, make the marinade: Mix olive oil, garlic, thyme, red pepper flakes, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl.
7. Transfer the chicken, skin-side up, to a plate. Discard the fat in the pan and add the potatoes, sprinkling them with 1/4 teaspoon salt, 1/8 teaspoon black pepper, and the remaining thyme.
8. Place the chicken, skin-side up, on the potatoes and brush the skin with the marinade.
9. Transfer the pan to the oven and roast about 10-15 minutes longer, or until the internal temperature in the thickest part of the breast reaches 160 degrees. Transfer the chicken to a cutting board and allow to rest 10 to 15 minutes. For super tender dark meat, cut off the legs at the thigh and return to the oven until an instant read thermometer reaches anywhere between 175-195.
10. If necessary, drain some of the liquid surrounding the potatoes into a bowl. Return the skillet with the potatoes to the oven and roast until browned and cooked through, about 10 minutes.
11. Remove the potatoes from the oven and toss with the parsley.