Seared Brick Chicken Recipe
seared 1/2 chicken, roasted acorn squash, toasted mighty bread sour dough, thyme + smaltzy lemon-garlic drippin sauce
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Ingredients
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Chicken
Acorn Squash
Toasted Bread
Lemon-Garlic Drippin Sauce
Method
Chicken Preparation
- 1
Prepare the Chicken
Preheat your oven to 400°F (200°C). Pat the chicken halves dry with paper towels. Rub olive oil all over the chicken and season generously with salt, black pepper, and fresh thyme.
- 2
Sear the Chicken
In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Place the chicken, skin-side down, in the skillet and sear for about 5-7 minutes, until the skin is golden brown and crispy.
- 3
Finish Cooking
Flip the chicken and transfer the skillet to the preheated oven. Roast for 25-30 minutes or until the internal temperature reaches 165°F (75°C).
Acorn Squash Preparation
- 4
Prepare the Squash
While the chicken is roasting, cut the acorn squash in half and scoop out the seeds. Brush the insides with melted butter and sprinkle with brown sugar, salt, and cinnamon.
- 5
Roast the Squash
Place the acorn squash halves cut-side down on a baking sheet and roast in the oven alongside the chicken for about 25-30 minutes, or until tender.
Toasting the Bread
- 6
Toast the Bread
In the last 5 minutes of cooking, brush the slices of Mighty Bread sourdough with olive oil and place them in the oven on a separate baking sheet or in a toaster until golden brown.
Lemon-Garlic Drippin Sauce Preparation
- 7
Make the Sauce
In a small bowl, combine minced garlic, lemon juice, olive oil, salt, and black pepper. Mix well until combined and set aside.