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EatSmarter exclusive recipe

Chicken Under a Brick

roasted in the oven

4
Average: 4 (1 vote)
(1 vote)
Chicken Under a Brick
479
calories
Calories

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

0
Print
moderate
Difficulty
35 min.
Preparation
ready in 2 h. 20 min.
Ready in
Nutritions
1 serving contains
Fat25 g
Saturated Fat Acids7.2 g
Protein62 g
Roughage0 g
Sugar added0 g
Calorie479
Carbohydrates/g0
Bread exchange unit0
Cholesterol/mg216
Uric acid/mg379
Vitamin A/mg0.1
Vitamin D/μg0
Vitamin E/mg0.4
Vitamin B₁/mg0.2
Vitamin B₂/mg0.5
Niacin/mg26.5
Vitamin B₆/mg1.3
Folate/μg15
Pantothenic acid/mg2.1
Biotin/μg4.8
Vitamin B₁₂/μg0.5
Vitamin C/mg0
Potassium/mg621
Calcium/mg32
Magnesium/mg49
Iron/mg1.7
Iodine/μg25
Zinc/mg2.4
Recipe development: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
1
large Chicken (1,3 kg, ready to cook)
2 sprigs
3
2 tablespoons
gross Pepper (from the mill)
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Product recommendation

Preparation

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

Preparation steps

Step 1/7
Chicken Under a Brick preparation step 1

Rinse chicken and pat dry. Remove the backbone with poultry shears.

Step 2/7
Chicken Under a Brick preparation step 2

Place chicken skin side down on the work surface, pressing firmly to flatten. Place in a shallow dish.

Step 3/7
Chicken Under a Brick preparation step 3

Rinse rosemary and shake dry. Remove needles from stem; discard stem. Peel the garlic. Chop both rosemary needles and garlic together.

Step 4/7
Chicken Under a Brick preparation step 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.

Step 5/7
Chicken Under a Brick preparation step 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.

Step 6/7
Chicken Under a Brick preparation step 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.

Step 7/7
Chicken Under a Brick preparation step 7

Remove the chicken from the oven, tent with aluminum foil and let rest for 5 minutes.

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