Brick Chicken Recipe
Sticky parmesan potatoes, roasted garlic lemon pan jus
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Ingredients
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Chicken
Potatoes
Pan Jus
Method
Preparation
- 1
Prepare the Chicken
Preheat your oven to 450°F (230°C). Pat the chicken dry with paper towels, then rub it all over with olive oil, salt, and pepper. Place fresh rosemary and garlic cloves inside the cavity.
- 2
Prepare the Potatoes
In a large bowl, toss the baby potatoes with melted butter, garlic powder, paprika, salt, and half of the grated parmesan cheese. Spread them out on a baking sheet.
Cooking
- 3
Cook the Chicken
Place a heavy skillet (like cast iron) over medium heat. Place the chicken breast-side down in the skillet and weigh it down with a brick wrapped in foil. Cook for 15-20 minutes until the skin is crispy.
- 4
Roast the Potatoes
While the chicken is cooking, place the baking sheet with potatoes in the oven. Roast for about 25-30 minutes until golden and tender.
- 5
Finish the Chicken
Carefully flip the chicken and transfer the skillet to the oven. Roast for an additional 20-25 minutes or until the internal temperature reaches 165°F (75°C).
- 6
Make the Pan Jus
While the chicken is finishing, combine chicken broth, lemon juice, and roasted garlic in a saucepan. Bring to a simmer and reduce slightly. Stir in fresh lemon zest.
Serving
- 7
Serve
Remove the chicken and let it rest for 10 minutes. Carve and serve with the roasted potatoes and pan jus drizzled over the top. Garnish with fresh parsley.
