Chicken “Under a Brick”
It may sound and look fancy, but the technique in this recipe guarantees you a golden, crispy chicken every time. Forget searing an unwieldy whole bird in a giant pot on the stove. Instead, butterfly your chicken (remove the backbone and open it like a book), place it breast-side down in a cast-iron skillet, and then weigh it down with another skillet. The second skillet makes sure the skin comes in maximum contact with the cast iron. After being quickly seared on the stove, the chicken is roasted in the oven with a medley of red onion, sweet potato, Portobello mushrooms, and oregano.