Chicken Under A Brick

Ingredients:

• 3 lb whole chicken (no need to brine)
• 1 tsp parsley
• 1 tsp thyme
• 1 tsp Grandpa's Thunder Powder or Arghhh Powder
• 1 TBL AP flour
• 1 TBL tomato paste
• 1/2 onion
• 1/4 C apple cider vinegar
• Lemon Baste (recipe below)
• 1 ½ red potatoes (cut)
• 5 cloves garlic
• 1 large (or two Roma) tomatoes

Step by Step:

1. Cut out back bone/w poultry shears, work from tail to neck.
2. Flip back over and open skin side up.
3. Flatten w/ hand & hammer, cover w/ wrap to protect skin.
   Season w/salt, pepper, Grandpa's Thunder Powder or Arghhh Powder, or whatever seasoning you prefer.
4. Cook skin side down in 1 tsp oil @ high heat.
5. Set dutch oven or cast iron skillet on top of chicken.
   Traditionally, use a brick wrapped in foil.
6. Heat down to med and cook 15 min.
7. Flip w/both legs, remove from skillet.
8. Pour out most grease.
9. Put potatoes and onion in pan and toss w/parsley, salt, thyme, etc.
10. Sprinkle with flour, and stir just a bit.
11. Put chicken on top of potatoes, skin side up.
12. Add tomato paste, 1/2 C water and vinegar to pan.
13. Brush with thyme, lemon baste
14. Cover and cook @ 350° for 30 min., remove chicken and continue cooking potatoes for 10 more minutes if they need it.  Potatoes should be soft.

Special Steps:

Lemon Baste: 2 tsp oil, garlic, 1 ½ tsp thyme, pepper flakes, lemon juice, ½ tsp salt, ¼ tsp black pepper.