EatSmarter exclusive recipe

Chicken under a Brickroasted in the oven

Chicken under a Brick - Chicken under a Brick - Oven roasted to perfection with rosemary and garlic
Chicken under a Brick - Oven roasted to perfection with rosemary and garlic


Calories:479 kcal
Preparation:35 min
Ready in:140 min
1 serving contains (Percentage of daily recommendation)
Calories479 kcal(24%)
Protein62 g(124%)
Fat25 g(31%)
Carbohydrates0 g(0%)
Added Sugar0 g(0%)
Roughage0 g(0%)

Recipe Development: EAT SMARTER


For servings

1large Chicken (1,3 kg, ready to cook)
2 sprigsRosemary
3Garlic clove
2 tablespoonsOlive oil
Sea salt
gross Pepper from the mill

Kitchen Utensils

1 Skillet, 1 Baking sheet, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Slotted spatula, 1 Kitchen shears, 1 Aluminum foil, 1 Brick, 1 Poultry shears


Display mode:
1 Rinse chicken and pat dry. Remove the backbone with poultry shears.
2 Place chicken skin side down on the work surface, pressing firmly to flatten. Place in a shallow dish.
3 Rinse rosemary and shake dry. Remove needles from stem; discard stem. Peel the garlic. Chop both rosemary needles and garlic together.
4 Mix rosemary and garlic with olive oil, salt and pepper and spread on the chicken, placing some of the mixture under the skin. Refrigerate chicken at least 1 hour, preferably marinate the chicken overnight in the refrigerator.
5 Place the chicken with skin side down in a heavy, large ovenproof pan or roasting pan. Wrap a brick in aluminum foil and weight down the chicken with the wrapped brick. Brown the chicken over medium heat for 5 minutes before placing in oven.
6 Preheat oven to 225 ° C (fan: not recommended, gas mark 3-4 or about 425 ° F.) Place on the middle rack and roast for 15 minutes. Remove brick and turn the chicken. Roast for another 20 minutes until cooked through, reducing the heat slightly.
7 Remove the chicken from the oven, tent with aluminum foil and let rest for 5 minutes.


This recipe hasn't received any comments yet.

Leave a Comment