Brick Chicken Recipe
Deboned Half Chicken | Garlic Mashed | Spinach | Gremolata
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Ingredients
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Chicken
Garlic Mashed Potatoes
Spinach
Gremolata
Method
Chicken Preparation
Prepare the Chicken
Preheat your oven to 400°F (200°C). Rub the deboned half chicken with olive oil, salt, and black pepper. Insert crushed garlic cloves and fresh rosemary under the skin for added flavor.
Cook the Chicken
Place the chicken skin side down in a hot cast iron skillet over medium-high heat. Cook for about 5-7 minutes until the skin is crispy. Flip the chicken, then place a heavy pan or brick on top to ensure even cooking. Transfer the skillet to the oven and roast for 25-30 minutes or until the internal temperature reaches 165°F (75°C).
Garlic Mashed Potatoes Preparation
Boil the Potatoes
Peel and cube the Yukon Gold potatoes. Boil in salted water until tender, about 15-20 minutes. Drain.
Mash the Potatoes
In a pot over low heat, melt the unsalted butter and add the minced garlic cloves. Cook until fragrant. Add the drained potatoes, heavy cream, salt, and black pepper. Mash until smooth and creamy.
Spinach Preparation
Sauté the Spinach
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add the fresh spinach, cooking until wilted. Season with salt and black pepper to taste.
Gremolata Preparation
Make the Gremolata
Finely chop the fresh parsley and garlic. Combine with lemon zest in a small bowl. Mix well and set aside.
