Chicken Under A Brick Recipes

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CHICKEN UNDER A " BRICK" WITH ROASTED POTATOES

I used a recipe from America's Test Kitchen and tweaked slightly. Instead of the traditional brick you can use a cast iron skillet loaded with several cans or a large stockpot filled with water. It is important to use a non-stick pan beneath, so the skin doesn't have a chance to stick. This is the first time that I have eaten the skin from the chicken in years, due to health issues, but it is was a rare treat! It is also very pretty. Update: I changed this slightly so that I could add a little more flavor to the meat and not just the skin by adding the spices under the skin before cooking instead of over the skin. As much as I love the original recipe, I can't eat too much skin, so this is is another alternative.

Provided by nsomniak6

Categories     Potato

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12



Chicken Under a

Steps:

  • Technique: Butterfly a chicken by cutting along the length of one side of the backbone. Turn chicken and cut along the other side of backbone and remove it. Turn chicken breast side up and flatten chicken with the palm of your hand. Then pound it with the flat side of a mallet to a fairly even thickness. Season the chicken with salt and pepper.
  • Adjust an oven rack to the lowest position and heat oven to 450°F.
  • Heat 1 teaspoon oil in a heavy bottomed 12-inch ovenproof nonstick pan over med-high heat until it begins to smoke. Swirl oil to coat the pan. Place the chicken skin side down in the pan and reduce heat to med. Place the weight on the chicken and cook until evenly brown for about 25 minutes, checking every 5 minutes or so. The chicken should be fairly crisp and brown after 20 minutes, if not turn up to med-high heat and continue to cook until well-browned.
  • Mix the remaining oil, garlic, 1 1/2 tsp thyme, rosemary, pepper flakes, lemon juice, 1/2 tsp salt and 1/4 tsp black pepper in a small bowl.
  • Using tongs, carefully transfer chicken to a plate with the skin side up.
  • Pour off any fat from pan and add the potatoes, sprinkling them with 1/4 tsp salt, 1/8 tsp black pepper and the remaining thyme. Place the chicken skin side up on the potatoes and brush the skin with the thyme-lemon juice mixture.
  • Transfer pan to oven and roast until the thickest part of the breast registers 160°F on a meat thermometer 10-15 minutes. Transfer chicken to a cutting board and let rest 10 minutes.
  • Return the potatoes to the oven and roast until browned and cooked through about 10 minutes.
  • Using a slotted spoon, transfer potatoes to a large bowl leaving fat behind. Toss the potatoes with parsley. Cut the chicken in to pieces and serve with lemon wedges.

1 whole chicken, no larger than 3 lbs. trimmed of excess fat, giblet removed and discarded. rinsed and patted dry
salt and pepper
2 tablespoons vegetable oil, plus
1 teaspoon vegetable oil
3 garlic cloves, finely minced
1 tablespoon fresh thyme leave, minced
1/8 teaspoon red pepper flakes
1/2 tablespoon fresh rosemary, crushed
1 1/2 tablespoons fresh parsley leaves, minced
2 tablespoons fresh lemon juice, plus
1 lemon, cut into wedges
1 1/2 lbs Red Bliss potatoes, scrubbed dried and cut into 3/4 pieces

CHICKEN UNDER A BRICK (ABS DIET)

Another Abs Diet I'm posting for DH. He was really excited when he came home with this one! Anyway, it's great if you're on the diet or just want a healthier meal. Hope you enjoy! To prepare this you will need 2 clean bricks.

Provided by Proud Veterans wife

Categories     Chicken Breast

Time 30m

Yield 1 breast, 2 serving(s)

Number Of Ingredients 8



Chicken Under a Brick (Abs Diet) image

Steps:

  • To prepare this you will need 2 clean bricks.
  • Rinse and dry the breasts.
  • sprinkle them with salt, pepper, red pepper, garlic, and rosemary,.
  • place in a baking dish, pour on lemon juice, and olive oil and refrigerate for 30 min to an hour.
  • wrap each of the bricks in aluminum foil.
  • brush the grill with a stiff wire brush.
  • dip a paper towel (folded into a small square) in oil and holding it with tongs rub it over the rods of the grill to oil them.
  • Then place the chicken at a 45 degree angle to the rods, put the bricks on top.
  • Cook over high heat for 4 to 6 minutes per side reorienting each breast every 2 minutes for a crosshatching effect.

Nutrition Facts : Calories 385, Fat 28.6, SaturatedFat 4.2, Cholesterol 68.4, Sodium 1241.8, Carbohydrate 4.4, Fiber 0.6, Sugar 0.7, Protein 27.8

2 large boneless skinless chicken breasts
1 teaspoon coarse salt
1 teaspoon cracked black pepper
1/2 teaspoon hot red pepper flakes
1 tablespoon garlic, chopped
1 tablespoon fresh rosemary, chopped
1 fresh lemon, juice of
1/4 cup extra virgin olive oil

BRICK CHICKEN

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 6



Brick Chicken image

Steps:

  • Partially debone the chicken halves, removing the wing, backbone and thighbone. Rinse and pat dry. Refrigerate, uncovered, at least 30 minutes to dry out the skin.
  • Season the chicken with salt and pepper on both sides. Heat a large nonstick skillet (preferably cast iron) over medium heat and add the oil and butter. Lay the chicken halves, skin-side down, in the skillet and scatter the thyme around them. Wrap a slightly smaller skillet with foil and place on top of the chicken. Set a large brick or 2 to 3 heavy cans in the skillet to weigh it down.
  • Cook the chicken 3 to 5 minutes, then remove the top skillet and check the skin; adjust the heat and rotate the pan as needed so the skin browns evenly. Replace the top skillet and continue to cook until the skin is golden and crisp and the chicken is cooked about three-quarters of the way through, 20 to 25 more minutes. Remove the top skillet and carefully flip the chicken. Cook, uncovered, until the chicken is cooked through, 8 to 10 more minutes. Transfer to a cutting board and let rest 5 minutes. Cut each piece in half to serve.

3 chicken halves, breast and rib bones intact (1 1/2 to 1 3/4 pounds each)
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
1/2 tablespoon unsalted butter
5 to 6 sprigs thyme

CHICKEN UNDER A BRICK

Based on a traditional Italian recipe called pollo al mattone, chicken under a brick is just about the best way to get super-crispy skin on your bird.

Provided by Food Network

Categories     main-dish

Time 1h9m

Yield 4 servings

Number Of Ingredients 8



Chicken Under a Brick image

Steps:

  • Remove first 2 wing joints, backbone, and breastbone from chicken (or have your butcher do this). Rinse chicken well and pat dry; place in a container just large enough to hold it, skin side down. Pour lemon juice over chicken and turn over completely to coat both sides.
  • Finely mince rosemary, thyme, and garlic together on a cutting board with the salt. Transfer to a small bowl or measuring cup and add paprika. Pour in olive oil and mix well. Pour half of mixture over chicken in container, rubbing it into meat. Turn chicken over, skin side up, and smear remaining herb mixture over and under the skin. Cover and refrigerate in marinade, skin side up, for at least 4 hours or up to overnight.
  • Remove chicken from refrigerator about 1 hour before cooking so it can come to room temperature.
  • Heat a cast-iron skillet over a high flame until hot; add a film of olive oil, put chicken in skin side down and immediately place 2 foil-covered bricks on top, pressing down to flatten the chicken. Let cook, undisturbed, until skin side is crispy (about 20 minutes) then remove bricks, turn chicken over, and replace bricks. Continue cooking on other side until meat in thigh is cooked through, 10 to 15 minutes more. To serve, cut into leg and breast portions.

1 whole fryer chicken, about 3 pounds
1 lemon, juiced
2 sprigs rosemary, leaves picked
3 to 4 sprigs thyme leaves, leaves picked, or 1/2 teaspoon dried thyme
1 large clove garlic
1 teaspoon kosher salt
1/2 teaspoon paprika
1/4 cup good olive oil

CHICKEN UNDER A BRICK

Provided by Anne Burrell

Categories     main-dish

Time 55m

Yield 1 to 2 servings

Number Of Ingredients 12



Chicken Under a Brick image

Steps:

  • In a small bowl, combine the cumin, smoked paprika, crushed red pepper, garlic, oregano and lemon zest and juice. Drizzle in olive oil until the mixture becomes a paste. Place one half of the chicken into a large bowl (reserve the other half chicken for another use) and massage with the spice mixture. Let sit for 10 minutes at room temperature (or up to 12 hours in the fridge; if refrigerating the chicken, remove it from the refrigerator 45 minutes to 1 hour before cooking to let the chicken come to room temperature).
  • Preheat the oven to 400 degrees F.
  • Coat a large saute pan with olive oil and bring to a high heat. Season the chicken with salt and pepper. Lay the marinated chicken in the pan, skin-side down. Oil the bottom of another large saute pan, lay it on top of the chicken and place bricks or weights in the second saute pan. Cook the chicken until the skin starts to brown, about 5 minutes. Transfer to the oven and cook for about 20 minutes.
  • Remove the pans from the oven and remove the weights and top pan. At this point the skin should be lovely and dark brown. Check the chicken for doneness; it should be cooked through but still succulent and juicy. Transfer the chicken to a serving platter.
  • Remove the excess fat from the pan and add the white wine. Cook over high heat until the wine has reduced by more than half. Add the chicken stock, season with salt and reduce by half.
  • Spoon the juices over the chicken and sprinkle with chives.

1 teaspoon toasted ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon crushed red pepper flakes
4 cloves garlic, smashed and finely chopped
3 sprigs fresh oregano, leaves finely chopped
1 lemon, zested and juiced
Extra-virgin olive oil, for drizzling
One 3 1/2-pound chicken, backbone removed, split in half through the breast (see Cook's Note)
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
3/4 cup chicken stock
1 tablespoon finely chopped chives

CHICKEN UNDER A BRICK WITH POLENTA

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12



Chicken Under a Brick with Polenta image

Steps:

  • Invert a large cast-iron skillet and wrap the bottom with foil; set aside. Toss the chicken with 1 tablespoon olive oil, the garlic, rosemary, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Let stand 10 minutes.
  • Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the chicken and top with the foil-wrapped skillet. Cook until browned on the bottom, 6 to 8 minutes, then flip. Carefully rewrap the skillet with a clean sheet of foil; top the chicken with the skillet. Cook until the chicken is cooked through, about 7 more minutes. Transfer to a cutting board and let rest 5 minutes, then slice.
  • Meanwhile, pour the wine into the same nonstick skillet and simmer over medium heat until reduced by three-quarters, 1 to 2 minutes. Add the chicken broth and simmer until reduced to about 1/2 cup, about 3 more minutes.
  • Bring 4 cups salted water to a boil in a medium saucepan. Whisk in the polenta. Cook, whisking, until tender, about 5 minutes. Remove from the heat and stir in the cheese and butter until smooth. Season with salt and pepper.
  • Toss the arugula with the remaining 1 tablespoon olive oil. Divide the polenta among plates. Top with the chicken, pan sauce and arugula.

Nutrition Facts : Calories 620, Fat 25 grams, SaturatedFat 6 grams, Cholesterol 180 milligrams, Sodium 610 milligrams, Carbohydrate 36 grams, Fiber 2 grams, Protein 57 grams, Sugar 1 grams

4 skinless, boneless chicken breasts (about 8 ounces each)
1/4 cup extra-virgin olive oil
2 cloves garlic, smashed
1 teaspoon minced fresh rosemary
Pinch of red pepper flakes
Kosher salt and freshly ground pepper
1/3 cup dry white wine
1 cup low-sodium chicken broth
1 cup quick-cooking polenta
1/3 cup grated parmesan cheese
1 tablespoon unsalted butter
4 cups baby arugula (about 3 ounces)

CHICKEN UNDER A BRICK

I have been using this Fine Cooking recipe/technique with chicken and LOVE it! Created by Joseph Verde. He says, 'start planning this dish a day ahead so that you can marinate it overnight. I like to serve the crisp chicken with a side of silky mashed potatoes as a foil'.

Provided by evelynathens

Categories     Whole Chicken

Time 1h

Yield 2-4 serving(s)

Number Of Ingredients 7



Chicken Under a Brick image

Steps:

  • Rinse the chicken in cold water and pat dry. Rinse and dry the chicken halves again. Combine the thyme, rosemary, garlic, and olive oil in a large zip-top bag or mixing bowl. Add the chicken halves. Cover and refrigerate overnight (or for at least 4 hours).
  • Heat the oven to 450°F Wrap two bricks in a couple of layers of foil. (If you don't have bricks, use heavy rocks, 2-lb. weights, or another heavy pan weighed down with cans.) Remove the chicken from the refrigerator, let the excess marinade drain off, and sprinkle with salt and pepper. Set a large cast-iron or other heavy ovenproof pan over medium-high heat. When hot, add just enough oil to lightly film the pan. Put the chicken halves, skin side down, in the pan and immediately put a brick on top of each half. Turn the heat to medium and cook (without moving the chicken) until the skin is a deep golden brown (check with a spatula) and the chicken is cooked about halfway through, 20 to 25 minute Remove the bricks, turn the chicken halves over, and put the pan in the hot oven to finish roasting the chicken until a thermometer registers at least 165°F, another 20 to 25 minute.

Nutrition Facts : Calories 2437.5, Fat 210.8, SaturatedFat 44.3, Cholesterol 510.8, Sodium 481.1, Carbohydrate 4.1, Fiber 0.8, Sugar 0.1, Protein 127.5

3 -4 lbs broiler-fryer chickens, spatchcocked (split and partially boned)
2 1/2 tablespoons fresh thyme leaves, roughly chopped
2 tablespoons fresh rosemary, roughly chopped
6 garlic cloves, peeled and smashed
1 cup extra virgin olive oil
salt & freshly ground black pepper
olive oil, as needed

CHICKEN UNDER A BRICK

If you've ever roasted a chicken, then consider this chicken dinner 2.0 - you're sure to impress with just a little bit of extra work. The bones are removed from a small chicken to flatten it and help it cook evenly. It's then air-chilled overnight to ensure the skin gets golden and crispy. Cooking it doesn't take a ton of babysitting - just check it every once in a while and adjust your heat as necessary.

Provided by Food Network Kitchen

Categories     main-dish

Time 9h10m

Yield 2 to 4 servings

Number Of Ingredients 7



Chicken Under a Brick image

Steps:

  • Spatchcock the chicken: Use kitchen shears to cut out the backbone from the chicken. Lay the chicken breast-side down on a cutting board and use a large knife to cut through the breastbone. Push the chicken down to flatten it out. Cut the wings off at the third joint (at the wing tip). Now locate the thigh bone. Use a small and sharp knife to cut the flesh off away from the bone, working all the way down to the joint. Once you're at the joint, bend the thigh bone back until you hear it pop and use your knife again to help remove the thigh bone completely. Repeat with the remaining thigh bone.
  • Turn the chicken over, blot it dry and refrigerate on a large plate or baking sheet, uncovered, overnight to dry out the skin (this will help make it extra crispy). If you have to skip this step, then dry the chicken as best you can with paper towels and refrigerate, uncovered, for as long as you can.
  • Sprinkle the chicken generously on both sides with salt and pepper.
  • Heat the oil in a large 12-inch cast iron or nonstick skillet over medium-low heat. Lay the chicken, skin-side down, in the skillet. Add the garlic and herbs to the skillet. Now use either 2 bricks wrapped in foil or another heavy, slightly smaller skillet filled with large cans (tomato cans work nicely) directly on top of the chicken. Cook, leaving the chicken mostly undisturbed, checking every once in a while to make sure the skin is browning evenly and not getting too dark too quickly, and adjusting the heat as needed, until almost all of the meat is white (except for the very top of the breast) and the skin is a deep golden brown and crispy, 30 to 35 minutes. Remove the bricks or weighted skillet and turn the chicken over using tongs and/or a spatula, being careful not to rip the skin. Continue to cook until an instant-read thermometer inserted into the thickest part of the breast reads 165 degrees F, 15 to 20 minutes more.
  • Remove the chicken and let rest for a few minutes before carving. Serve with lemon wedges.

One 3- to 4-pound chicken
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
6 cloves garlic, crushed with skin on
4 to 5 sprigs fresh herbs like rosemary, thyme and sage
4 to 5 sprigs fresh herbs like rosemary, thyme and sage
1 lemon, quartered

CHICKEN UNDER A BRICK

Categories     Chicken     Side     Marinate     Roast

Yield makes 4 servings

Number Of Ingredients 7



Chicken Under a Brick image

Steps:

  • Put the chicken on a cutting board, skin side down, and press down as hard as you can with your hands to make it as flat as possible. Mix together the minced or dried rosemary, salt and 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 helps).
  • When you are ready to cook, preheat the oven to 500°F. Preheat an ovenproof 12-inch skillet (preferably nonstick) over medium-high heat for about 3 minutes. Press the rosemary sprigs into the skin side of the chicken. Put the remaining olive oil in the pan and wait about 30 seconds for it to heat up.
  • Put the chicken in the skillet, skin side down, along with any remaining pieces of rosemary and garlic; weight it with another skillet or one or two bricks or rocks wrapped in aluminum foil. The basic idea is to flatten the chicken by applying a fair amount of weight evenly over its surface.
  • Cook over medium-high to high heat for 5 minutes, then transfer to the oven. Roast for 15 minutes. Remove from the oven and remove the weights; turn the chicken over (it will now be skin side up) and roast for 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.

One 3- to 4-pound chicken, trimmed of excess fat and split, backbone removed
1 tablespoon minced fresh rosemary or 1 teaspoon dried
Salt and freshly ground black pepper
1 tablespoon coarsely chopped garlic
2 tablespoons extra virgin olive oil
2 fresh rosemary sprigs, if available
1 lemon, quartered

CHICKEN UNDER A BRICK

Categories     Chicken     Bake     Sauté     Low Fat     Self

Yield Makes 2 servings

Number Of Ingredients 11



Chicken Under a Brick image

Steps:

  • Preheat oven to 400°F. In a bowl, mix all spice mixture ingredients. Dust chicken with spice mix (store extra in a glass jar); sprinkle with salt and pepper. Coat a cast-iron frying pan or ovenproof sauté pan with cooking spray. Heat pan over medium-high heat 1 minute. Place chicken skin side down in the pan. Rest a heavy weight such as a foil-wrapped brick on top. (Or use another heavy ovenproof skillet or pan to keep skin of chicken in contact with the hot pan.) Lower heat; cook 6 minutes. Put the pan, weight and all, in the oven and cook 8 minutes more. Serve with lemon wedges, if desired, and asparagus or a seasonal green.

North African spice mixture
1/4 cup crushed bay leaf
1/4 cup freshly ground black pepper (or to taste)
1/4 cup thyme
2 tbsp cinnamon
1 tsp nutmeg
1/2 tsp ground cloves
Chicken
Vegetable-oil cooking spray
2 whole boneless chicken breasts, skin on, split into 2 pieces each
Lemon wedges (optional)

CHICKEN UNDER A BRICK IN A HURRY

Weighing down the chicken puts the skin in close contact with the pan for maximum crispiness and also locks in moisture for super juicy meat.

Provided by Carla Lalli Music

Categories     Bon Appétit     Dinner     Chicken     Green Onion/Scallion     Anchovy     Parsley     Soy Free     Dairy Free     Peanut Free     Wheat/Gluten-Free     Tree Nut Free     Quick & Easy

Yield 4 serving

Number Of Ingredients 11



Chicken Under a Brick in a Hurry image

Steps:

  • Set a large piece of foil and a heavy skillet aside for weighing down chicken. Season chicken on both sides with salt and pepper. Pour 1 Tbsp. oil into a medium cast-iron skillet. Arrange chicken thighs in pan skin side down (make sure they don't overlap) and set pan over medium-high. Place foil over chicken, then set skillet on top. Cook chicken, checking halfway through to make sure skin isn't taking on color too quickly and reducing heat to medium if needed, until skin is deep golden brown and crisp and flesh is almost completely cooked through, about 10 minutes.
  • Meanwhile, combine anchovy, garlic, parsley, and a pinch of salt in a small bowl. Mix in vinegar, mustard, red pepper flakes, and remaining 4 Tbsp. oil, then scallions. Taste and season pesto verde with more salt if needed.
  • Remove top skillet and check chicken. There should be only a thin band of medium-rare flesh on the thickest part of thighs. Using a thin spatula, release chicken skin from pan and turn thighs over. Remove pan from heat and let chicken sit to finish cooking through, about 1 minute.
  • Spoon some pesto verde onto a platter. Top with chicken, arranging skin side up, and spoon more pesto over (but don't cover up all that beautiful skin!).

4 skin-on, boneless chicken thighs (about 1 1/3 lb.)
1 tsp. kosher salt, plus more
Freshly ground black pepper
5 Tbsp. extra-virgin olive oil, divided
1 oil-packed anchovy fillet, finely chopped
1 garlic clove, finely grated
1/4 cup finely chopped parsley
1 Tbsp. sherry vinegar or red wine vinegar
1 tsp. Dijon mustard
1/2 tsp. crushed red pepper flakes
3 scallions, white and pale green parts only, thinly sliced

CHICKEN TABAKA (GEORGIAN CHICKEN UNDER A BRICK)

This recipe comes from Georgia, formerly of the Soviet Union. The backbone of the marinated chicken is removed so that it lays flat on the grill (or in this case, in a cast iron skillet) and is cooked quickly to sear and crisp the skin, but ensure the meat is tender and juicy inside. Originally, an outdoor "grill" was set up outside, by laying two lines of bricks. Inside the canal were laid pebbles or stones. Then coals were heated and placed on top of the stones. Kebabs, on skewers, were laid across the bricks and the meat cooked over the hot coals. To make the tabaka, a large flat stone was heated and placed over the coals. The chicken was placed on the stone and weighted down with more bricks. I have a Georgian seasoning mix that I purchased in a European market that I use for this dish. It contains: paprika, curcuma (which is probably turmeric), and dehydrated vegetables (carrot, garlic, chili peppers, onion). It is a little spicy, but not what I would call hot.

Provided by threeovens

Categories     Whole Chicken

Time P1DT25m

Yield 4 serving(s)

Number Of Ingredients 6



Chicken Tabaka (Georgian Chicken Under a Brick) image

Steps:

  • Prepare chicken and place in a large, covered bowl or a large ziploc baggie.
  • Combine oil, garlic, seasoning; squeeze in the juice of the lemon, then slice it in about 4 large slices and throw in also.
  • Pour marinade over chicken and massage in to chicken (I loosen the breast skin, without removing, and rub some under there as well).
  • Let marinate overnight, or at lease a couple of hours.
  • Heat a large cast iron skillet over medium high heat.
  • Remove chicken from marinade and season all over with salt and pepper, then place in hot skillet.
  • Weight chicken down with another cast iron skillet (you can use any type of skillet, if necessary, and weight THAT down with cans or bricks or something).
  • Cook 10 minutes, then turn over and return weight; keep cooking 10 minutes and turning until chicken is crispy and cooked through, about 20 to 25 minutes (will register 165 degrees F on an instant read thermometer).

Nutrition Facts : Calories 964.1, Fat 88.9, SaturatedFat 17.4, Cholesterol 160.4, Sodium 152.1, Carbohydrate 4.4, Fiber 1.4, Sugar 0.1, Protein 38.3

3 -4 lbs whole chickens, backbone removed and flattened (I also cut out some breastbones)
1 cup olive oil
6 garlic cloves, smashed
2 tablespoons seasoning (paprika, carrot, garlic, turmeric, chili peppers, onion)
1 lemon
kosher salt & freshly ground black pepper

CHICKEN UNDER A BRICK (MARK BITTMAN)

A simple and delicious recipe from Mark Bittman's NY Times Column. Being flattened produces an evenly cooked, crisp, and moist bird with little effort. As a bonus at the end, much of the chicken's natural juices remain at the bottom of the pan; they make a perfect sauce, especially for rice. You can also do this on the grill, at direct medium-low heat for about 15 minutes on the first (skin side) and 10 minutes for the other side. (Allow marinade to drip off before grilling), SOME VARIATIONS: -- Use different herbs; sage, savory and tarragon are all great. Russians use paprika. -- Try a light dusting of cinnamon, ginger and/or other ''sweet'' spice. -- Use minced shallots instead of garlic. -- Vary the acidic ingredient: balsamic or Sherry vinegar, or lime can all pinch-hit for the lemon, depending upon the other flavors. -- Make the dish Asian, using peanut oil and a mixture of minced garlic, ginger and scallions. Finish the dish with lime and cilantro, or soy sauce and sesame oil.

Provided by blucoat

Categories     Whole Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6



Chicken Under a Brick (Mark Bittman) image

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°F 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). To check for doneness, insert an instant-read thermometer into the thickest part of the thigh; it should read 155-165°F Serve hot or at room temperature, with lemon wedges.

Nutrition Facts : Calories 557.3, Fat 41.4, SaturatedFat 10.8, Cholesterol 172.5, Sodium 161.5, Carbohydrate 0.7, Protein 42.9

1 whole 3- to 4-pound chicken, trimmed of excess fat, rinsed, dried and split, backbone removed
1 tablespoon fresh minced rosemary (optional) or 1 teaspoon dried rosemary, plus 2 sprigs fresh rosemary (optional)
salt & freshly ground black pepper, to taste
1 tablespoon coarsely chopped garlic
2 tablespoons extra virgin olive oil or 2 tablespoons canola oil
1 lemon, cut into quarters

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



Chicken Under a Brick image

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

1 whole 3- to 4-pound chicken, trimmed of excess fat, rinsed, dried and split, backbone removed
1 tablespoon fresh minced rosemary or 1 teaspoon dried rosemary
Salt and freshly ground black pepper to taste
1 tablespoon peeled and coarsely chopped garlic
2 tablespoons extra virgin olive oil
2 sprigs fresh rosemary, optional
1 lemon, cut into quarters

ROASTED SPICE-RUBBED CHICKEN UNDER A BRICK

Provided by Waldy Malouf

Categories     Chicken     Roast     Low/No Sugar     Dinner     Spice     Cinnamon     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 10



Roasted Spice-Rubbed Chicken Under a Brick image

Steps:

  • Rinse the chicken and pat dry with paper towels. In a bowl, mix together the cumin, salt, cinnamon, allspice, pepper, and turmeric. Pat the mixture onto the chicken and wrap it tightly in plastic wrap. Refrigerate for 12 hours.
  • Remove the chicken from the refrigerator 1 hour before cooking. Place a 14-inch skillet or heavy-duty roasting or baking pan in the oven, along with 2 foil-wrapped bricks, and preheat the oven to 500°F for 15 minutes.
  • Rub the chicken with the olive oil and press it flat. Wearing oven mitts, remove the pan from the oven and press the chicken, skin side down, on the pan. Place a brick on top of each chicken half. (Instead of the foil-wrapped bricks, you can preheat another baking sheet and/or a heavy heatproof object such as a thick cast-iron skillet to use as a weight. Place the baking sheet on top of the chicken and weigh it down with the weight.) Roast for 30 minutes. Garnish the chicken with cilantro and serve with lemon wedges.

1 whole chicken (about 3 1/2 pounds), halved, back and breast bones removed (leave the rib bones)
1 tablespoon ground cumin
1 tablespoon coarse sea salt or kosher salt
1/2 tablespoon ground cinnamon
1/2 tablespoon ground allspice
1/2 tablespoon freshly ground black pepper
1/2 tablespoon ground turmeric
2 tablespoons extra virgin olive oil
Chopped fresh cilantro for garnish
Lemon wedges for serving

CHICKEN UNDER A BRICK

Provided by Alison Roman

Categories     Chicken     Low Fat     Kid-Friendly     Quick & Easy     Low Cal     Backyard BBQ     Grill     Grill/Barbecue     Bon Appétit     Small Plates

Yield Makes 4 servings

Number Of Ingredients 5



Chicken Under a Brick image

Steps:

  • Prepare grill for high, indirect heat (for a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave 1 or 2 burners off).
  • Place chicken on work surface, skin side up. Using your palms, press firmly on breastbone to flatten breast.
  • Rub chicken with oil; season with salt and pepper. Tuck wings slightly under breast. Place chicken, skin side down, over indirect heat, set bricks on top, and grill, covered, until skin is golden and crisp, 25-30 minutes. Using tongs, remove bricks; turn chicken, skin side up. Replace bricks and continue grilling until chicken is cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 25-30 minutes longer.

1 3 1/2- to 4-pound chicken, backbone removed
2 tablespoons vegetable oil
Kosher salt, freshly ground pepper
Special Equipment
2 bricks wrapped in foil

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