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Directions

• Heat oven to 375 degrees.
• Rinse chicken and pat dry with paper towel. Spatchcock chicken (cut out spine) and lay chicken flat skin side up. You basically want to butterfly it. Season skin with salt and pepper.
• Heat olive oil over high heat in cast iron skillet (if you don’t have a cast iron, you will need to use a skillet that can be put in the oven). Place chicken skin side down in hot skillet. Turn heat down to medium. Place a heavy pot with a couple of canned goods inside, on top of chicken to weight it down. This is your “brick”. Sear for about 20 minutes until chicken skin is crispy. Check on the chicken every 5-7 minutes or so to make sure the chicken skin isn’t sticking to the skillet.
• Meanwhile, mix in a bowl: the vegetable oil, lemon juice, garlic, red pepper flakes, salt and pepper, and thyme. Set aside.
• Cut potatoes into halves. Set aside.
• When chicken is done, remove from skillet and place on clean plate. Drain the fat and juices from the skillet. Place potato halves in skillet and season with salt and pepper and the tsp of thyme.
• Put chicken on top of the potatoes skin side up. Drizzle the lemon juice garlic mixture over the chicken. Place in oven for 20-25 minutes until chicken internal temp reads 160 degrees.
• When chicken is done remove chicken from skillet and set on cutting board. Stir potatoes and put back in the oven for another ten minutes or so until fork tender.
• Meanwhile, heat olive oil in a different skillet over medium heat. Sear asparagus until potatoes are done. Add minced garlic in last 1-2 minutes of cooking.
• When potatoes are done, put in bowl and add fresh parsley. Mix to combine.
• Cut chicken into portions, a combo of white meat and dark meat. Can be served as is or with boned cut out. Serve potatoes on a plate with chicken and asparagus.
• Enjoy!