Brick Chicken* Recipe
Roasted half-chicken, honey-roasted carrot, fingerling potato, caper-shallot brown butter
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Ingredients
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Chicken
Carrots
Potatoes
Caper-Shallot Brown Butter
Method
Chicken Preparation
- 1
Prepare the Chicken
Preheat your oven to 450°F (232°C). Pat the chicken halves dry with paper towels. Rub with olive oil, salt, pepper, and fresh thyme on both sides. Place the chicken skin-side down in a large oven-safe skillet.
- 2
Sear the Chicken
Place a heavy skillet (or a brick wrapped in aluminum foil) on top of the chicken to weigh it down. Sear on medium-high heat for about 10 minutes until the skin is golden brown.
- 3
Roast the Chicken
Remove the weight and flip the chicken skin side up. Transfer the skillet to the preheated oven and roast for 15-20 minutes until the chicken is cooked through (internal temperature should reach 165°F/74°C).
Carrot Preparation
- 4
Prepare the Carrots
While the chicken is roasting, toss the carrot sticks with honey, olive oil, and salt in a bowl. Spread them out on a baking sheet.
- 5
Roast the Carrots
Add the baking sheet with carrots to the oven during the last 15-20 minutes of the chicken's cooking time. Roast until tender and caramelized.
Potato Preparation
- 6
Prepare the Potatoes
In a bowl, toss the fingerling potatoes with olive oil, salt, and chopped rosemary. Spread them on another baking sheet.
- 7
Roast the Potatoes
Place the baking sheet with potatoes in the oven alongside the carrots and chicken. Roast for about 20-25 minutes or until golden and fork-tender.
Caper-Shallot Brown Butter
- 8
Make the Brown Butter
In a small saucepan, melt the butter over medium heat. Add the minced shallots and cook until softened and fragrant, about 2-3 minutes.
- 9
