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🍽️ Crispy Chicken Under the Brick

479 kcal · 30 min · 4 servings

Crispy Chicken Under the Brick Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the chicken under cold running water.
  2. 2. Pat the chicken completely dry with kitchen paper.
  3. 3. Cut out the backbone using poultry shears.
  4. 4. Place the chicken skin-side down on your work surface.
  5. 5. Press down firmly on the breast with your flat hand to flatten the chicken.
  6. 6. Place the flattened chicken into a shallow dish.
  7. 7. Wash the rosemary sprigs and shake off excess water.
  8. 8. Strip the rosemary needles from the stems.
  9. 9. Peel the garlic cloves.
  10. 10. Finely chop the rosemary and garlic together.
  11. 11. Mix the herb and garlic mixture with olive oil, salt, and pepper.
  12. 12. Rub the marinade all over the chicken.
  13. 13. Try to gently push some of the marinade under the skin.
  14. 14. Cover the dish and place the chicken in the refrigerator for at least one hour.
  15. 15. Ideally, let the chicken marinate overnight.
  16. 16. Heat a heavy, ovenproof pan or casserole dish on the stove.
  17. 17. Place the chicken skin-side down into the hot pan.
  18. 18. Wrap the brick tightly in aluminum foil.
  19. 19. Place the weighted brick on top of the chicken.
  20. 20. Fry the chicken over medium stove heat for five minutes.
  21. 21. Preheat the oven to 225 degrees (convection is not recommended, gas mark 3 to 4).
  22. 22. Place the pan with the chicken into the preheated oven.
  23. 23. Roast the chicken on the middle rack for 15 minutes.
  24. 24. Carefully remove the brick from the oven.
  25. 25. Turn the chicken so the skin is facing up.
  26. 26. Roast the chicken for another 20 minutes in the oven.
  27. 27. Reduce the oven heat slightly if the skin is browning too quickly.
  28. 28. Remove the chicken from the oven.
  29. 29. Loosely cover the chicken with aluminum foil.
  30. 30. Let the meat rest for five minutes before serving.

Nutrition per serving