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(https://www.americastestkitchen.com/guides/corporate-pages/privacy-policy) Privacy Policy Customize your Choices Accept All Reject All (Cookie Preferences) Close Cookie Preferences America's Test Kitchen Logo Cook's Country Logo Cook's Illustrated Logo (Goto Homepage) (/) Expert advice for every cook (/sign_in) Log In (/order?mdc=AF4110MA1D&incode=MAHBZFTBA) Join Now (Open Menu) (/browse) Featured (/occasions/resolutions) New Year (/recipes) Recipes (Open Recipes Menu) (/equipment) Equipment (Open Equipment Menu) (/ingredients) Ingredients (Open Ingredients Menu) (/learn) Learn (Open Learn Menu) (/shows) Shows (Open Shows Menu) Magazines (Open Magazines Menu) (https://shop.americastestkitchen.com/?sourcekey=CAHBDBKA0) Shop (Search) () (Open Search Menu) Chicken Under a Brick with Herb-Roasted Potatoes 4.5 (111) 157 Comments (/recipes/main-courses) Main Courses (/recipes/chicken) Chicken (/recipes/potatoes) Potatoes Appears in America's Test KitchenTVSeason 21: Simple Chicken Dinner We wanted a perfectly cooked butterflied chicken with super-crisp skin that could be on the table\u2014with some roasted potatoes\u2014in less than one hour. YIELD Serves 4 TIME 1\u00be hours Watch Video () Photography by Steve Klise. Styling by Kendra Smith. Why This Recipe Works Cooking a butterflied chicken under a brick cooks considerably quicker than a regular roast chicken and produces amazingly crisp skin by keeping the chicken flat, forcing all the skin to make contact with the pan. But after a few trial runs, we noted two big problems: First, the crisp skin often turned soggy as the chicken finished cooking. Second, the chicken\u2019s marinade scorched in the hot pan. With these obstacles in mind, we set out to produce a perfectly cooked butterflied chicken with crisp skin that could be on the table\u2014with some roasted potatoes\u2014in less than an hour.To start, we focused on the cooking method. We found that pounding the butterflied chicken with a mallet instead of pressing it with our hands flattened the chicken evenly, allowing more of the skin to make contact with the pan and turn super crispy. We cooked the chicken skin-side down underneath the bricks until it was golden-brown, then removed the bricks, flipped the bird over, and finished it still in the skillet in a very hot oven. The hot, dry air of the oven ensured that the skin remained crisp and intact as the meat finished cooking through. As for the bricks, we found that heavy cans and a cast-iron pot worked just as well.Finishing the chicken in the oven made it easy to include a flavorful marinade, as well as some accompanying potatoes. We brushed the marinade onto the crisp chicken before moving it to the oven, where the oven\u2019s heat fused the marinade to the skin without ruining its crackling texture and the brief cooking time retained the fresh flavors of the marinade. For the potatoes, we simply threw them into the pan underneath the chicken before it went into the oven. Then, while the chicken rested, we returned the skillet to the oven, where the potatoes finished cooking and picked up some color. ...more (/recipes/1823-chicken-under-a-brick-with-herb-roasted-potatoes/print) Print Save Saved (https://www.onlinecookingschool.com/courses/complete-thanksgiving-game-plan) () () try this recommended cooking course Complete Thanksgiving Game Plan Gather Your Ingredients 1 whole chicken small, (about 3 lbs), trimmed of excess fat, giblets removed and discarded, chicken patted dry Table salt and ground black pepper 2 tablespoons vegetable oil plus 1 teaspoon of vegetable oil 3 cloves garlic,minced or pressed through a garlic press (about 1 tablespoon) 1 tablespoon minced fresh thyme leaves \u215b teaspoon red pepper flakes 2 tablespoons lemon juicefrom 1 lemon, plus 1 lemon cut into wedges 1 \u00bd pounds Red Bliss potatoes(small), scrubbed, dried, and cut into 3/4 inch pieces 1 tablespoon minced fresh parsley leaves View Nutritional Information Key Equipment (Key Equipment - The Best Kitchen Shears) The Best Kitchen Shears (Key Equipment - 12-Inch Nonstick Skillets) 12-Inch Nonstick Skillets (Key Equipment - The Best Slotted Spoons) The Best Slotted Spoons (Key Equipment - The Best Kitchen Tongs) The Best Kitchen Tongs Before You Begin * Instead of two bricks and a rimmed baking sheet, you may use a heavy cast-iron skillet loaded with several cans or a large stockpot partially filled with water. Be careful when removing the pan from the oven, as the handle will be hot. Instructions 1. TECHNIQUE: BUTTERFLYING A CHICKEN With the breast side down and the tail of the chicken facing you, use poultry shears to cut along the length of one side of the backbone. With breast side still down, turn the neck end to face you, cut along the other side of the backbone and remove it. Turn the chicken breast-side up. Open the chicken on the work surface. 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. Season the chicken with salt and pepper to taste. 2. Adjust an oven rack to the lowest position and heat the oven to 450 degrees. Heat 1 teaspoon of the oil in a heavy-bottomed 12-inch ovenproof nonstick skillet over medium-high heat until it begins to smoke. Swirl the skillet to coat evenly with oil. Place the chicken, skin-side down, in the hot pan and reduce the heat to medium. Place the weight (see the note above) on the chicken and cook, checking every 5 minutes or so, until evenly browned, about 25 minutes. (After 20 minutes, the chicken should be fairly crisp and golden; if not, turn the heat up to medium-high and continue to cook until well browned.) 3. Meanwhile, mix the remaining 2 tablespoons oil, garlic, 1\u00bd teaspoons of the thyme, the pepper flakes, lemon juice, \u00bd teaspoon salt, and \u00bc teaspoon black pepper in a small bowl and set aside. 4. Using tongs, carefully transfer the chicken, skin-side up, to a clean plate. Pour off any accumulated fat in the pan and add the potatoes, sprinkling them with \u00bc teaspoon salt, 1/8 teaspoon black pepper, and the remaining 1\u00bd teaspoons thyme. Place the chicken, skin-side up, on the potatoes and brush the skin with the reserved thyme-lemon juice mixture. 5. Transfer the pan to the oven and roast until the thickest part of the breast registers 160 degrees on an instant-read thermometer, 10 to 15 minutes longer. Transfer the chicken to a cutting board and let rest 10 to 15 minutes. 6. Return the skillet with the potatoes to the oven and roast until browned and cooked through, about 10 minutes. Using a slotted spoon, transfer the potatoes to a large bowl, leaving the fat behind. Toss the potatoes with the parsley. Cut the chicken into pieces. Serve the chicken and potatoes immediately with the lemon wedges. Recommended Reading More From America's Test Kitchen (https://www.americastestkitchen.com/videos/776-chicken-under-a-brick-with-herb-roasted-potatoes) (Chicken Under a Brick with Herb-Roasted Potatoes) () (https://www.americastestkitchen.com/videos/776-chicken-under-a-brick-with-herb-roasted-potatoes) (Chicken Under a Brick with Herb-Roasted Potatoes) Chicken Under a Brick with ... 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(https://www.americastestkitchen.com/recipes/12833) (Pasta with Burst Cherry Tomato Sauce and Fried Caper Crumbs) Pasta with Burst Cherry Tom... 157 Comments (/corporate-pages/posting-guidelines) Posting Guidelines Sort By Choose comments sorting order: (newest) Newest (Most Liked) Most Liked (oldest) Oldest (All) All (ATK Replies) ATK Replies (Join the discussion...) Upload up to 3 images Post GA George A. 1 month ago This worked well, but the white meat was not as juicy as j would like. Next time i might try dry brining it. 0 Reply RT Regina T. 2 months ago Amazing!! I purchased a green pan from Amazon just because I didn't trust my All-Clad non-stick. I also used 2 bricks wrapped in foil to weigh my chicken down. I made it just as written except I didn't measure my salt or pepper. I seasoned liberally from high above the chicken for a more even distribution. I also didn't have fresh thyme, so I used a tablespoon of good quality dried thyme.This was so delicious, that I put a leg and wing on my husband's plate then ate off all the skin. Holy Cow! The skin was so crisp and buttery tasting. Since it's just two of us I will use the remainder to try the enchiladas from season 14. I have to admit ATK cookbooks are my go-to books. I rarely completely follow cookbook instructions. I eyeball everything, which is probably why I can't bake. I'm not fond of rules. 0 Reply BP Brooke P. 3 months ago Every time I try to make this it burns. I don\u2019t know what I\u2019m doing wrong. But medium high makes it burn even when I turn down the heat to med low. I so want this recipe to work! 0 Reply Hide Replies (1) AS Amy S. Brooke P. 3 weeks ago Brooke, does it burn when you\u2019re searing it? Do you have less powerful burners? My stove has two high powered burners so no matter how much I turn them down they are still too powerful. Maybe try a smaller one? 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Be careful when removing the pan from the oven, as the handle will be hot.1.TECHNIQUE: BUTTERFLYING A CHICKEN With the breast side down and the tail of the chicken facing you, use poultry shears to cut along the length of one side of the backbone. With breast side still down, turn the neck end to face you, cut along the other side of the backbone and remove it. Turn the chicken breast-side up. Open the chicken on the work surface. 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. Season the chicken with salt and pepper to taste.2.Adjust an oven rack to the lowest position and heat the oven to 450 degrees. Heat 1 teaspoon of the oil in a heavy-bottomed 12-inch ovenproof nonstick skillet over medium-high heat until it begins to smoke. Swirl the skillet to coat evenly with oil. Place the chicken, skin-side down, in the hot pan and reduce the heat to medium. Place the weight (see the note above) on the chicken and cook, checking every 5 minutes or so, until evenly browned, about 25 minutes. (After 20 minutes, the chicken should be fairly crisp and golden; if not, turn the heat up to medium-high and continue to cook until well browned.)3.Meanwhile, mix the remaining 2 tablespoons oil, garlic, 1\u00bd teaspoons of the thyme, the pepper flakes, lemon juice, \u00bd teaspoon salt, and \u00bc teaspoon black pepper in a small bowl and set aside.4.Using tongs, carefully transfer the chicken, skin-side up, to a clean plate. Pour off any accumulated fat in the pan and add the potatoes, sprinkling them with \u00bc teaspoon salt, 1/8 teaspoon black pepper, and the remaining 1\u00bd teaspoons thyme. Place the chicken, skin-side up, on the potatoes and brush the skin with the reserved thyme-lemon juice mixture.5.Transfer the pan to the oven and roast until the thickest part of the breast registers 160 degrees on an instant-read thermometer, 10 to 15 minutes longer. Transfer the chicken to a cutting board and let rest 10 to 15 minutes.6.Return the skillet with the potatoes to the oven and roast until browned and cooked through, about 10 minutes. Using a slotted spoon, transfer the potatoes to a large bowl, leaving the fat behind. Toss the potatoes with the parsley. Cut the chicken into pieces. 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