Chicken under a Brick
Chicken under a Brick Serves 4. 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 dri...
Ingredients
- 1whole 3- to 4-pound chicken, trimmed of excess
- 1tablespoonfresh minced rosemary or 1 teaspoon dried rosemary
- 1tablespoonpeeled and coarsely chopped garlic
- 2tablespoonextra virgin olive oil
- 2sprigs fresh rosemary, optional
- 1lemon, cut into quarters
Directions
- 1
Chicken under a Brick Serves 4
- 2
1 whole 3- to 4-pound chicken, trimmed of excess fat, rinsed, dried and split, backbone removed 1 tablespoon fresh minced rosemary or 1 teas
- 3
Mix together the rosemary leaves, salt, pepper, garlic and 1 tablespoon of the olive oil, and rub this all over the chicken
- 4
Tuck some of the mixture under the skin as well
- 5
If time permits, cover and marinate in the refrigerator for up to a day (even 20 minutes of marinating boosts the flavor)
- 6
When you are ready to cook, preheat the oven to 500 degrees F
- 7
Preheat an ovenproof 12-inch skillet (preferably nonstick) over medium-high heat for about 3 minutes
- 8
Press rosemary sprigs, if using, into the skin side of the chicken