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Bricked Chicken




Source of Recipe


internet


List of Ingredients




1 whole roasting chicken, 3 1/2 lb
4 Tbsp. fresh lemon juice
1 lemon, sliced
6 Tbsp. olive oil
3 Tbsp. Mrs. Dash® Chicken Grilling Blend™
2 standard building bricks wrapped in aluminum foil


Recipe




1. Wash and pat dry chicken and remove any giblets from cavity.

2. Turn chicken over and cut along each side of the back bone with a pair of kitchen shears.

3. Remove backbone and discard (or save for soup).

4. Trim off excess fat.

5. Spread chicken out on a flat solid surface and press down heavily on the breastbone with the palm of your hand or the bottom of a skillet to flatten the rib cage.

6. Add lemon juice, lemon slices, 4 Tbsp. oil and Mrs. Dash® Chicken Grilling Blend™ to a large sealable bag.

7. Swish mixture around to combine thoroughly, then add chicken.

8. Seal bag, and massage so that marinade coats the entire chicken.

9. Refrigerate and allow to marinate for 2 to 4 hours.

10. Preheat oven to 425°F.

11. Heat a large (ideally 12 inch) well-seasoned cast iron skillet, or a heavy oven-proof non-stick frying pan over medium-high heat on the stove burner.

12. Add remaining 2 Tbsp. oil.

13. Remove chicken from marinade, and place skin side down in pan, discard remaining marinade.

14. Set bricks over top of chicken.

15. Reduce heat to medium-low and cook for approximately 15 minutes, or until skin is nicely browned.

16. Remove bricks, using a spatula flip chicken, and place pan in oven for approximately 15 more minutes, or until chicken is cooked throughout.

17. To test for doneness, insert a meat thermometer in the thickest section of the thigh, it should register at least 165°F.

18. If you do not have a thermometer, prick the thigh section with a sharp knife, the chicken is cooked if the juices run clear.

Serves: 4