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Chicken “under a brick,” Italian style.
Open the chicken flat and place skin side up on a rimmed baking dish. Mix the lemon juice, 2 tablespoons olive oil, rosemary and garlic in a small bowl. Rub the mixture over the chicken, cover with plastic wrap and refrigerate overnight.
Preheat the oven to 425 degrees. Season the chicken generously with salt and pepper. Heat 1 tablespoon of olive oil in a large, ovenproof skillet over medium high heat and cook the chicken skin side down, until golden brown (7 minutes).
Place the brick onto the chicken, crosswise, and roast in the oven for 30 minutes. Flip the chicken and place the brick back on. Roast for an additional 15 minutes.
Remove the chicken to a serving platter, garnish with some minced fresh parsley and serve.
(Recipe adapted from Sfoglia, Bon Appetit, September 2009)
Feel free to customize the toppings to your taste. I like my wrap with avocado, tomato and lettuce while my husband likes the chicken on a bun as a club sandwich. The real key to this recipe is the marinade.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!