Serious Eats: Recipes

Sunday Supper: Brick Chicken with Smashed Potatoes

[Photograph: Sydney Oland]

Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.

Cooking a butterflied chicken in a screaming hot pan with a weight on top produces a crunchy skin completely worth the effort of wrapping a brick in a bit of foil. This recipe seasons the bird simply with salt and pepper and relies on the chicken's own fat and juice to produce a succulent final product. The smashed potatoes are just as simple, with Greek yogurt and fresh chives. Lots of beer and a green salad made with summer fresh produce are all you need to round out this meal.

For more about butterflied chicken, read The Food Lab on the topic »

About the author: Sydney Oland lives in Boston where she completed her graduate work in Gastronomy and Food Studies in 2009, after a Professional Chef diploma from the Cambridge School of Culinary Arts. Find more information at www.sydneyoland.com (or read www.eatingnosetotail.com)

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