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Poultry - Roasted Chicken Under A Brick Recipe

   
 

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     Poultry - Roasted Chicken Under A Brick

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
1- 3 lb fryer chicken
1 tbl fine sea salt
1 tbl Herbes de Provence
6 cloves garlic, crushed with the flat of the knife
Olive oil
 

Instructions
Using sturdy kitchen shears, cut the chicken along both sides of the backbone. Flip the chicken to breast side up and press firmly to open fully.
In a small bowl, mix the salt, herbs, and 2 tablespoons olive oil, and apply on the entire skin surface of the chicken with your hands. Cover and allow to rest in the refrigerator for 30 minutes or, better yet, overnight.
Preheat the oven to 450°F. Place a cast iron skillet over medium heat. When it is hot enough that a drop of water sizzles, pour in 2 tbl olive oil. Add the garlic and let it steep in the oil for 30 seconds. Push the garlic to the sides and place the chicken in the pan skin side down. Place a brick,or another cast iron skillet on the chicken and press firmly so the chicken skin is as much in contact with the pan as possible. Cook undisturbed for 5 minutes.
Transfer the whole pan with weight into the oven and roast for 15 minutes. Remover from oven and flip the chicken in the pan so it is now skin side up. Return to the oven for 15 minutes without the weight until the chicken skin is nicely colored and the chicken is fully cooked. Carve the chicken and serve with the juice and garlic cloves


Originally Submitted
9/4/2015





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