Chicken Under a "Brick" with Roasted Vegetables & Italian Dressing

Chicken Under a "Brick"

with Roasted Vegetables & Italian Dressing

50 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Tonight's flavorful meal is based on chicken "al mattone," or "under a brick"—an Italian technique where chicken is pressed under a brick while it cooks, for crispy-skinned, extra-juicy results. For our take, we're swapping the brick for a heavy pot or pan, filled with water for more weight. We're also tossing a few unpeeled, crushed garlic cloves under our "brick," which turns them creamy and sweet—perfect for enhancing the dressing for our chicken and roasted vegetables.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    760 Cals (est.)
fresh
ingredients
Chicken Under a "Brick" with Roasted Vegetables & Italian Dressing
Title
time-saving
tips & techniques
Cook the garlic & start the chicken:
1 Cook the garlic & start the chicken:

Preheat the oven to 450°F. Using the flat side of your knife, without peeling them, gently crush the whole garlic cloves. Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the seasoned chicken, skin side down, and crushed garlic cloves. Loosely cover the pan with aluminum foil. Fill a large, heavy pot halfway with water; carefully place the pot on top of the foil to press the chicken down. Cook, occasionally pressing down on the pot, 14 to 16 minutes, or until the garlic is softened and browned. Remove the pot and foil and transfer the garlic to a bowl. Return the foil and pot to the top of the chicken and continue to cook, without flipping, 9 to 11 minutes, or until the skin is golden brown and crispy.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the garlic and chicken cook, wash and dry the fresh produce. Peel the carrots and cut into 1-inch-thick pieces on an angle. Halve the potato lengthwise, then cut crosswise into 1/4-inch- thick pieces. Place the spice blend in a medium bowl; stir in 2 tablespoons of warm water.

Roast the vegetables:
3 Roast the vegetables:

While the garlic and chicken continue to cook, place the carrots on 1 side of a sheet pan. Place the potatoes on the other side of the sheet pan. Drizzle each with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange the seasoned vegetables in a single, even layer. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Remove from the oven; season with salt and pepper to taste.

Finish the chicken:
4 Finish the chicken:

While the vegetables roast, remove the pot and foil from the browned chicken. Flip the chicken and cook, uncovered, 6 to 8 minutes, or until cooked through. Turn off the heat.

Make the dressing:
5 Make the dressing:

When cool enough to handle, using your fingers, carefully squeeze the cooked garlic cloves out of their skins; discard the skins and transfer the cloves to the bowl with the spice blend mixture. Add the vinegar and season with salt and pepper. Using the back of a fork, mash the garlic until the mixture is smooth. Slowly whisk in 2 tablespoons of olive oil until well combined; season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Transfer the roasted vegetables and finished chicken to a serving dish. Top with as much of the dressing as you'd like, depending on how spicy you'd like the dish to be. Enjoy!

Tips from Home Chefs

Cook the garlic & start the chicken:
1 Cook the garlic & start the chicken:

Preheat the oven to 450°F. Using the flat side of your knife, without peeling them, gently crush the whole garlic cloves. Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the seasoned chicken, skin side down, and crushed garlic cloves. Loosely cover the pan with aluminum foil. Fill a large, heavy pot halfway with water; carefully place the pot on top of the foil to press the chicken down. Cook, occasionally pressing down on the pot, 14 to 16 minutes, or until the garlic is softened and browned. Remove the pot and foil and transfer the garlic to a bowl. Return the foil and pot to the top of the chicken and continue to cook, without flipping, 9 to 11 minutes, or until the skin is golden brown and crispy.

2 Prepare the remaining ingredients:

While the garlic and chicken cook, wash and dry the fresh produce. Peel the carrots and cut into 1-inch-thick pieces on an angle. Halve the potato lengthwise, then cut crosswise into 1/4-inch- thick pieces. Place the spice blend in a medium bowl; stir in 2 tablespoons of warm water.

Roast the vegetables:
3 Roast the vegetables:

While the garlic and chicken continue to cook, place the carrots on 1 side of a sheet pan. Place the potatoes on the other side of the sheet pan. Drizzle each with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange the seasoned vegetables in a single, even layer. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Remove from the oven; season with salt and pepper to taste.

4 Finish the chicken:

While the vegetables roast, remove the pot and foil from the browned chicken. Flip the chicken and cook, uncovered, 6 to 8 minutes, or until cooked through. Turn off the heat.

Finish the chicken:
Make the dressing:
5 Make the dressing:

When cool enough to handle, using your fingers, carefully squeeze the cooked garlic cloves out of their skins; discard the skins and transfer the cloves to the bowl with the spice blend mixture. Add the vinegar and season with salt and pepper. Using the back of a fork, mash the garlic until the mixture is smooth. Slowly whisk in 2 tablespoons of olive oil until well combined; season with salt and pepper to taste.

6 Plate your dish:

Transfer the roasted vegetables and finished chicken to a serving dish. Top with as much of the dressing as you'd like, depending on how spicy you'd like the dish to be. Enjoy!

Plate your dish:
Browse Steps
1 of 6