Lunch: Brick Chicken with Garlic and Thyme

Recipe by Woman's Day Kitchen Tired of the same grilled chicken? Use this simple method to create an ultra-crispy bird that's unbelievably tasty. Serve it with juicy orange slices so diners can squeeze on a few splashes for a lightly tangy finish.

Ingredients

8 small chicken thighs (2 lb total)
8 clove garlic (in their skins)
8 sprig fresh thyme
1 tbsp. olive oil
1/4 tsp. crushed red pepper
kosher salt
Steamed green beans, for serving

Instructions

In a large bowl, toss the chicken, garlic, thyme, oil, red pepper and 1/2 tsp salt.
Heat a 12-in. cast-iron skillet over medium heat until hot, about 2 minutes. Place chicken, skin side down, in the skillet and spoon the garlic and thyme mixture around it. Place a second skillet on top of the chicken and put heavy cans in the skillet to weigh it down (this will flatten the chicken so it cooks up evenly and extra-crisp). Cook for 10 minutes.
Remove the cans and top skillet, turn chicken over and stir the garlic. Return the skillet and cans and cook until the chicken is crisp and cooked through, 5 to 6 minutes more. Serve with green beans.

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