Chicken “Under a Brick”

INGREDIENTS:

1 (4-to 5-lb.) whole chicken
¼ cup extra-virgin olive oil, divided
1 teaspoon ground coriander
½ teaspoon black pepper
1 teaspoon kosher salt, divided
1 large red onion, cut into 12 wedges
1 large sweet potato, cut into 1-in. pieces
8 ounces baby portobello mushrooms, halved
3 garlic cloves, crushed
1 tablespoon chopped fresh oregano

DIRECTIONS:

1.Preheat oven to 400°F. Place the chicken breast-side down on a cutting board. Using a pair of heavy-duty 
 kitchen shears, cut down both sides 
of the backbone to remove it. Flip the chicken so that the breast side is up; press down to flatten. Rub with 1 
tablespoon of the oil and sprinkle evenly with the coriander, pepper, and ½ teaspoon of the salt. Heat 1 tablespoon 
of the oil in a 12-inch cast-iron skillet 
over medium-high. Place the chicken breast-side down in the skillet and
 top with a smaller heavy skillet. Cook until the skin is golden brown, about 
5 minutes. Remove the smaller skillet. Transfer the chicken to a plate.

2.Toss together the onion, sweet potato, mushrooms, garlic, and the remaining 
oil and salt. Arrange the vegetables in 
a single layer in the skillet. Place the chicken breast-side up on the vegetables. Bake in oven until the chicken is cooked through and the vegetables are tender and lightly browned, about 50 minutes. Serve sprinkled with the oregano.