Brick Chicken with Garlic and Thyme
Ingredients
- 8 small chicken thighs (2 lb total)
- 8 clove garlic (in their skins)
- 8 sprig fresh thyme
- 1 tbsp. olive oil
- ¼ tsp. crushed red pepper
- kosher salt
- Steamed green beans, for serving
Directions
- In a large bowl, toss the chicken, garlic, thyme, oil, red pepper and 1/2 tsp salt.
- Heat a 12-in. cast-iron skillet over medium heat until hot, about 2 minutes. Place chicken, skin side down, in the skillet and spoon the garlic and thyme mixture around it. Place a second skillet on top of the chicken and put heavy cans in the skillet to weigh it down (this will flatten the chicken so it cooks up evenly and extra-crisp). Cook for 10 minutes.
- Remove the cans and top skillet, turn chicken over and stir the garlic. Return the skillet and cans and cook until the chicken is crisp and cooked through, 5 to 6 minutes more. Serve with green beans.
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