Ingredients: |
Ingredients: 1 brick wrapped in foil
1 pound baby potatoes, cut 1/4 inch thick slices
1/2 pound large asparagus
1 lemon, sliced thin, seeds removed
8 sage leaves
1 garlic clove, crushed
3 tablespoons extra-virgin olive oil, divided use
Sea salt and pepper to taste
1 natural chicken breast, split, skin on
1/2 cup nicoise and picoline olives
1 tablespoon sherry vinegar
|
Directions: |
Directions:Preheat oven to 450 degrees, with a brick inside a heavy pan. In a bowl, mix potatoes, asparagus, 4 lemon slices, sage leaves, garlic, olive oil, salt and pepper, until everything is coated with oil and seasonings. Pour vegetables onto a roasting pan or baking sheet and cook in preheated oven for 12 minutes or until potatoes are easily pierced with a knife. Meanwhile, preheat a heavy, ovenproof saute pan on the stovetop on medium-high heat. Season chicken liberally on both sides with salt and pepper. Once the saute pan is very hot, add 2 teaspoons olive oil and carefully place the chicken, skin side down, in the pan. Remove the hot pan, with the brick inside, from the oven, Place the brick on top of the chicken. Place the pan, with chicken and brick, into the oven and bake for 10 minutes. Remove pan from the oven and place it back on the stovetop over high heat until chicken skin is brown. Remove the brick from the chicken and check for doneness. Serve the chicken over the vegetables and drizzle with sherry vinegar and olive oil. |
This recipe for Chicken Under a Brick is from