Brick Chicken (bon appetit, September 2009 Recipe
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Category: |
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Ingredients: |
Ingredients: 1 4-pound whole chicken, backbone cut away and discarded, rinsed, patted dry (Ask the butcher to remove the backbone for you.)
4 T fresh lemon juice, divided
3 Tgrapeseed oil or olive oil, divided
1 T chopped fresh rosemary plus additional sprigs for garnish
2 garlic cloves, pressed
Coarse kosher salt
1/4 tsp dried crushed red pepper
Chopped fresh Italian parsley
2 foil covered bricks or cast-iron skillet
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Directions: |
Directions:Open chicken flat like book; place butterflied chicken, skin side down, on rimmed baking sheet.
Mix 2 T lemon juice, 2 T oil, 1 T chopped rosemary and garlic in small bowl. Rub mixture all over both sides of chicken. Cover and chill overnight.
Preheat oven to 400°F. Sprinkle chicken with coarse salt and freshly ground black pepper.
Heat remaining 1 T oil in heavy large ovenproof skillet over medium-high heat.
Add chicken, skin side down, to skillet and cook until golden brown, about 7 minutes (do not turn chicken over).
Place foil-wrapped bricks (or cast-iron skillet) crosswise atop chicken; roast in oven 30 minutes.
Remove bricks and turn chicken over; return brick to chicken and continue to roast until juices run clear when thickest part of thigh is pierced, about 15 minutes longer.
Remove brick and transfer chicken to platter. Drizzle chicken with remaining 2 tablespoons lemon juice and sprinkle with crushed red pepper and parsley.
Garnish with rosemary sprigs and serve with Smashed Red Potatoes and Green Beans |
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