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
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JI Ayaat
[email protected]This is the best chicken recipe I've ever tried.
Frank Robinson
[email protected]You won't be disappointed if you try this recipe.
Bratanya Simmons
[email protected]I highly recommend this recipe.
Shedroy Cornwall
[email protected]This is my go-to recipe for chicken.
Rachael Benge
[email protected]I've made this recipe several times and it's always a hit.
JAMEEL AWAN
[email protected]My family loves this recipe.
Juan Jaimes
[email protected]This recipe is a lifesaver on busy weeknights.
Kenneth Tafoya
[email protected]Definitely a keeper!
lynsey Palmer
[email protected]So easy and delicious.
AngelinBluejeans Imvu
[email protected]Love this recipe! The chicken is always cooked perfectly.
Avelius Frugence
[email protected]This recipe is a staple in my household. We make it at least once a month.
Shekh Juwel
[email protected]I'm not a huge fan of chicken, but this recipe changed my mind. The chicken was so tender and juicy.
Bhupe Malla
[email protected]This recipe is a great way to cook chicken if you're short on time. It's also really easy to clean up, which is a bonus.
Ali Madni
[email protected]I made this recipe for a dinner party and it was a hit! Everyone raved about the chicken.
Pascaline Atta
[email protected]This is one of those recipes that seems too simple to be good, but it really is amazing. The chicken is so moist and flavorful.
muhammad kafeel
[email protected]I've tried this recipe multiple times and it never disappoints. The chicken is always perfectly cooked and the brick really helps to lock in the moisture.
NAYEON
[email protected]This recipe is a game-changer! The chicken came out incredibly juicy and flavorful. I'm definitely adding this to my regular rotation.