Oven Baked Herbed Brick Chicken
Why I Love This Recipe
This was a revised recipe I got out of Bon Appetite magazine. The ingredients were items I could not find locally so I improvised and did what I thought would be good. It was weird making it the first time but now it's an every other week menu item. My husband loves it. I want to share it so you can have your family look at you like you are crazy laying an aluminum foil covered brick on a chicken and then seeing and hearing the wonderful comments on how Awesome it taste. My husband uses the phrase, "I'm detecting some yumminess here!"
Ingredients You'll Need
1- 4 to 5 pound whole fryer chicken
2 TB olive oil
2 TB fresh rosemary
salt and pepper
1 TB minced garlic
2 TB lemon juice
1 TB fresh parsley
(Here's where you can use different seasonings/herbs of your choice, once I added lemon pepper, and another time Season salt)
Combine all seasonings and set aside. Laying the chicken out on an aluminum cookie sheet, cut out the back bone with a pair of kitchen shears. Wash out the inside of the chicken removing any bag of livers, gizzards, ect.... Turn the chicken over flat on the cookie sheet, skin side up and pat dry. Using your fingers, rub the chicken with the seasoning mix, getting some under the skin as well. Use all of the seasoning. Put seasoned covered chicken in a container or freezer bag and refrigerate overnight. Prepare a clean brick by covering with a couple layers of aluminum foil. When ready to cook, preheat your oven to 350 degrees. Get out your cast iron skillet and add 2 TB of oil. Heat on stove top to medium heat. Place your chicken in the pan, skin side down. Place brick horizontally on top of the chicken and brown for approx 7-10 minutes. Turn stove top off. Remove the brick and turn the chicken over. Replace the brick on the chicken horizonally and put your skillet in the preheated 350 degree oven. Bake for approximately 1 hour or until no longer pink. The purpose of the brick it to keep the heat evenly distributed so the chicken cooks evenly. Let rest 10 minutes so the juices can redistribute. Remove from skillet and put on a serving tray. Cut chicken in from of your audience or precut before serving. This will be one of the most juiciest chickens you have ever had and this recipe will become a repeated item on your dinner menu. Serve with a healthy serving of vegetables.