Ingredients

Adjust Servings:

	For the Brick Chicken
	One 3½- to 4-pound Chicken , cut lengthwise in half
	2 Tablespoons Olive Oil
	1½ Tablespoons The Fresh 20 Spice Blend
	For the Collard Greens
	2 Tablespoons White Wine Vinegar
	2 bunches Collard Greens , stems removed and cut into bite-sized pieces
	1 teaspoon Dijon Mustard
	¼ teaspoon Kosher Salt
	1 teaspoon Black Pepper
	For the easy Scalloped Potatoes
	2 Tablespoons Unsalted Butter , plus more for the dish
	2 large russet Potatoes (about 1 pound), peeled and sliced into 1/8-inch slices
	1 cup 2% Milk
	2 teaspoons Herbs De Provence
	½ teaspoon Kosher Salt
	¼ teaspoon Black Pepper
	2 ounces Gruyere Cheese , grated (about ½ cup)

Brick chicken recipe

Name: Brick chicken recipe
Total time: 45 min
Yield: 4 Servings
Ingredients: Chicken: One 3½- to 4-pound; Olive Oil: 2 Tablespoons; Spice: 1½ Tablespoons The Fresh 20; White Wine Vinegar: 2 Tablespoons; Collard Greens: 2 bunches; Mustard: 1 teaspoon Dijon; Kosher Salt: ¼ teaspoon; Black Pepper: 1 teaspoon; Unsalted Butter: 2 Tablespoons; Potatoes: 2 large russet; Milk: 1 cup 2%; Herbs De Provence: 2 teaspoons; Kosher Salt: ½ teaspoon; Black Pepper: ¼ teaspoon; Gruyere Cheese: 2 ounces

45 minutes
Serves 4
Medium

Ingredients

For the Brick Chicken
One 3½- to 4-pound Chicken
2 Tablespoons Olive Oil
1½ Tablespoons The Fresh 20 Spice
For the Collard Greens
2 Tablespoons White Wine Vinegar
2 bunches Collard Greens
1 teaspoon Dijon Mustard
¼ teaspoon Kosher Salt
1 teaspoon Black Pepper
For the easy Scalloped Potatoes
2 Tablespoons Unsalted Butter
2 large russet Potatoes
1 cup 2% Milk
2 teaspoons Herbs De Provence
½ teaspoon Kosher Salt
¼ teaspoon Black Pepper
2 ounces Gruyere Cheese

Directions

Steps

1 Done	For the Brick Chicken Preheat the oven to 375°F.
2 Done	Brush the chicken with the olive oil. Rub the seasoning mix into the skin side of both halves of the chicken.
3 Done	Heat a griddle or grill pan over high heat. Place the chicken skin side down on the griddle. Cover the chicken with aluminum foil. Wrap a clean brick in foil and carefully place it on top of the chicken to weight it down and flatten it. (You can also use a heavy cast-iron pot or skillet to weight down the chicken.) Sear for 7 to 10 minutes, until the chicken forms a golden-brown skin.
4 Done	Remove the brick and flip the chicken. Place the pan in the oven and cook the chicken for 15 to 20 minutes or until the juices run clear when a thigh is pierced.
5 Done	For the Collard Greens Fill a large pot with water and bring to a boil. Add the vinegar and greens and cook for 20 minutes.
6 Done	Drain and stir in the Dijon mustard, salt, and pepper.
7 Done	For the easy Scalloped Potatoes Preheat the oven to 375°F. Lightly butter an 8-x-8-inch baking pan or small casserole dish.
8 Done	Layer the potatoes evenly in the baking pan.
9 Done	Combine the milk, butter, herbes de Provence, salt, and pepper in a small saucepan, and warm over low heat just until the butter melts.
10 Done	Pour the milk over the potatoes and cover with foil. Carefully place the potatoes in the oven and bake for 25 to 30 minutes.
11 Done	Remove the foil and top the potatoes with the cheese. Return the potatoes to the oven and cook, uncovered, for 10 minutes, or until the cheese is melted and the potatoes are cooked through.