Sunday Supper: Brick Chicken With Smashed Potatoes Recipe – a delicious recipe with chicken, Vegetable oil, Kosher salt, potatoes, Greek yogurt, chives. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Remove back from chicken with sharp kitchen shears and flatten by pressing down on the breast. Season with salt and pepper. Place the foil-wrapped brick in oven and preheat to 425u00b0F.
2
Place potatoes in a pot and cover with cold water, bring to a simmer, and cook until soft, about 15 minutes. Drain and mash with skins on and combine with yogurt and chives, then season to taste with salt and pepper.
3
When oven is preheated, heat a decent amount of oil, in a skillet large enough to accommodate the flattened bird, until shimmering. Add the seasoned bird skin side down and place the hot brick on top. Cook until the skin is deep golden brown and incredibly crisp, about 10 minutes. Remove brick and flip chicken over using tongs. Place in oven and cook until chicken reaches 160u00b0F, about 1 hour.
4
Allow the chicken to rest for 10 minutes, carve, and serve with smashed potatoes and tall cold beers.
176
kcal
Calories
2
g
Fat
26
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 3.5-pound chicken, Vegetable oil, Kosher salt and cracked black pepper, 6-8 red skinned potatoes, and more.
Yes, Sunday Supper: Brick Chicken With Smashed Potatoes Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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