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Sunday Supper: Brick Chicken with Smashed Potatoes

Sunday Supper: Brick Chicken with Smashed Potatoes
Sunday Supper: Brick Chicken with Smashed Potatoes is A mixture of chicken, chives, greek yogurt, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes.

Instructions

1
Remove back from chicken with sharp kitchen shears and flatten by pressing down on the breast. Season with salt and pepper.
Ingredients you will need
Salt And PepperSalt And Pepper
Whole ChickenWhole Chicken
2
Place the foil-wrapped brick in oven and preheat to 425°F.
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Aluminum FoilAluminum Foil
OvenOven
3
Place potatoes in a pot and cover with cold water, bring to a simmer, and cook until soft, about 15 minutes.
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PotatoPotato
WaterWater
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PotPot
4
Drain and mash with skins on and combine with yogurt and chives, then season to taste with salt and pepper.
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Salt And PepperSalt And Pepper
ChivesChives
YogurtYogurt
5
When oven is preheated, heat a decent amount of oil, in a skillet large enough to accommodate the flattened bird, until shimmering.
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Cooking OilCooking Oil
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Frying PanFrying Pan
OvenOven
6
Add the seasoned bird skin side down and place the hot brick on top. Cook until the skin is deep golden brown and incredibly crisp, about 10 minutes.
7
Remove brick and flip chicken over using tongs.
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Whole ChickenWhole Chicken
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TongsTongs
8
Place in oven and cook until chicken reaches 160°F, about 1 hour.
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Whole ChickenWhole Chicken
Equipment you will use
OvenOven
9
Allow the chicken to rest for 10 minutes, carve, and serve with smashed potatoes and tall cold beers.
Ingredients you will need
PotatoPotato
Whole ChickenWhole Chicken
DifficultyExpert
Ready In1 h, 15 m.
Servings4
Health Score22
Gluten Free
DietsGluten Free
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