Brick Chicken with Fall Vegetables & Rice
The temperatures have finally started to drop (although a bit too quickly for my liking!) and I am officially craving all things fall. Yes, I am that type of person. Bring it on!! When I think fall I think all sorts of root vegetables, crispy and warm roasted foods, and comfort. This meal provides just that and has me ready for the season ahead. Of course, it is perfectly served alongside a fat glass of red wine and enjoyed in a cozy sweater and leggings. We’re fully diving in, right??
To make this recipe I use my favorite technique for cooking chicken. Yes, it may seem wild, but I swear it works. This tinfoil/tea kettle combination method is inspired by the “brick chicken” I’ve enjoyed at many of restaurants. There is nothing more important to me when cooking chicken than making sure you have that crispy and brown chicken skin. A good crisped skin is my favorite part of any chicken dish and an undercooked slimy skin is hands down the least favorite thing to touch my mouth (I can’t be alone in that). I personally find this method gets the crispiest skin and I absolutely love using my new non-toxic cookware from GreenPan to make this possible.
If this method doesn’t make sense based on the description below, make sure to watch the IGTV FF Do That Ish episode I filmed in correspondence with this recipe. Enjoy my friends!
Brick Chicken with Fall Vegetables & Rice
Ingredients:
- Chicken thighs (4) – bone in skin on
- Kale (1/2 bunch)
- Butternut squash (2 ½ cups diced)
- Sweet potato (1)
- Brussel sprouts (3 cups)
- Avocado oil (6 tablespoons)
- Salt (4 teaspoons)
- Pepper (4 teaspoons)
- Brown rice (1 cup)
Instructions:
- Preheat the oven to 425 degrees
- In a pot, add 1 cup of brown rice and 2 ¼ cups of water and bring to a boil then cook, covered, on low heat until the water is fully absorbed
- Chop the sweet potato, brussel sprouts, and butternut squash into small ¼ inch pieces
- Toss the chopped vegetables in a bowl with 2 tablespoons of avocado oil and 2 teaspoons of salt & pepper
- Once the vegetables are evenly seasoned, place them in the oven at 425 degrees on a parchment paper lined baking sheet for 30 minutes
- Season the chicken with 3 tablespoons of avocado oil and 2 teaspoons of salt & pepper
- On a hot skillet, add 1 tablespoon of avocado oil
- Put the chicken on the hot skillet, skin side down, cover the top of the chicken with a piece of tinfoil, and then place a water-filled tea kettle on top to provide pressure
- Cook the chicken, skin side down and untouched, for 15 minutes
- Flip the chicken and place the tinfoil and tea kettle combination on top and cook for an additional 5 minutes
- Remove the skillet from the stovetop and place in the oven at 425 degrees for an additional 15 minutes, or until the chicken is fully cooked
- Remove the vegetables from the oven and top with the chopped kale and then cook in the oven for an additional 5 minutes
- Once the vegetables are cooked, remove them from the oven, mix with the brown rice, and place in a serving platter
- Remove the chicken from the oven and place on top of the rice and vegetable combination
- Serve and enjoy!
- Gluten Free
- Dairy Free
- Nut Free
- Soy Free