CHICKEN UNDER A BRICK
It isn't easy to cook chicken so that its skin is crisp and its interior juicy. Grilling, roasting and sauteing all have their problems. But there is an effective and easy method for getting it right, using two ovenproof skillets. A split chicken is placed in one of them, skin side down. The other skillet goes on top as a weight, which helps retain moisture and insures thorough browning. A couple of clean rocks or bricks can be used instead of the second skillet. (If the weight of choice doesn't seem terribly pristine, it can be wrapped in foil.)
Provided by Mark Bittman
Categories easy, lunch, main course
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place the chicken on a cutting board, skin side down, and using your hands, press down hard to make it as flat as possible. Mix together the rosemary leaves, salt, pepper, garlic and 1 tablespoon of the olive oil, and rub this all over the chicken. Tuck some of the mixture under the skin as well. If time permits, cover and marinate in the refrigerator for up to a day (even 20 minutes of marinating boosts the flavor).
- When you are ready to cook, preheat the oven to 500 degrees. Preheat an ovenproof 12-inch skillet (preferably nonstick) over medium-high heat for about 3 minutes. Press rosemary sprigs, if using, into the skin side of the chicken. Put remaining olive oil in the pan and wait about 30 seconds for it to heat up.
- Place the chicken in the skillet, skin side down, along with any remaining pieces of rosemary and garlic; weight it with another skillet or with one or two bricks or rocks, wrapped in aluminum foil. The idea is to flatten the chicken by applying weight evenly over its surface.
- Cook over medium-high to high heat for 5 minutes, then transfer to the oven. Roast for 15 minutes more. Remove from the oven and remove the weights; turn the chicken over (it will now be skin side up) and roast 10 minutes more, or until done (large chickens may take an additional 5 minutes or so). Serve hot or at room temperature, with lemon wedges.
Nutrition Facts : @context http, Calories 566, UnsaturatedFat 27 grams, Carbohydrate 3 grams, Fat 42 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 11 grams, Sodium 593 milligrams, Sugar 0 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Srslan Jutt
[email protected]I followed the recipe exactly and the chicken was so juicy. I definitely recommend this recipe!
Ashli Cubitt
[email protected]Easy to follow recipe, and the chicken turned out great!
Popy CD vision Baul gaan
[email protected]Delicious, simple dish. Will definitely make it again.
irfan op
[email protected]This recipe is truly amazing! The brick really does work its magic. The chicken was juicy and tender inside, with a perfectly crispy skin. Potatoes and leeks were also incredible - so full of flavor. I will definitely be making this dish again!
Kormokar Probir
[email protected]This is one of my all time favorite recipes! I've made it a bunch of times for friends and family, and it's always a hit. The chicken comes out juicy and flavorful, and the skin gets nice and crispy. The leeks and potatoes are also cooked to perfect