Chicken 'under A Brick' Recipe
Spinach & cippolini onion salad, lemonette dressing, confit potato, garlic puree, and shaved shallots
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Ingredients
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Chicken
Spinach & Cippolini Onion Salad
Lemonette Dressing
Confit Potatoes
Garlic Puree
Shaved Shallots
Method
Chicken Preparation
- 1
Prepare the Chicken
Preheat your oven to 450°F (232°C). Pat the chicken dry with paper towels and season generously with salt, black pepper, and fresh rosemary. Drizzle olive oil over the chicken.
- 2
- 3
Roast the Chicken
Transfer the skillet to the preheated oven and roast for 30-35 minutes, or until the internal temperature reaches 165°F (74°C). Remove from the oven and let rest for 10 minutes before carving.
Spinach & Cippolini Onion Salad
- 4
Prepare the Salad
In a skillet, sauté cippolini onions in olive oil until caramelized, about 10 minutes. In a large bowl, mix fresh spinach with the cooked onions.
- 5
Dress the Salad
In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper. Drizzle over the spinach and onions, toss to combine.
Lemonette Dressing
- 6
Make the Dressing
Combine lemon juice, lemon zest, olive oil, salt, and pepper in a bowl. Whisk until well combined and set aside.
Confit Potatoes
- 7
Prepare the Potatoes
In a saucepan, combine baby potatoes, olive oil, garlic cloves, thyme, and salt. Cook on low heat for about 30-40 minutes until the potatoes are tender.
- 8
Drain and Serve
Drain the potatoes and serve warm, drizzled with some of the confit oil.
Garlic Puree
- 9
Make the Garlic Puree
In a small saucepan, combine garlic cloves and olive oil. Cook over low heat until the garlic is soft and golden, about 15-20 minutes. Blend until smooth and season with salt.
Shaved Shallots
- 10
Prepare the Shallots
Thinly slice shallots and sprinkle with a little salt. Let sit for about 10 minutes to soften before serving.