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Chicken Under a Brick

I got this recipe from a recent TODAY Show segment.  Chef Michael Lomonaco, Porter House New York, was running a segment on “using the whole chicken”.  If you are not brave enough to butcher at home, feel free to pick up an already fabricated on the bone chicken.  Also, his recipe was slightly to “citrusy” for me so I scaled back the zest about half:


  • 1 chicken, 3 1/2 pounds
  • 4 garlic cloves
  • 1 c parsley leaves
  • Zest from 1/2 lemon and 1/2 orange
  • 2 T extra-virgin olive oil


  • 1/4 c red wine vinegar
  • 1/4 c extra-virgin olive oil
  • 1/2 c white wine
  • 1 T fresh thyme leaves
  • 1/2 t crushed red pepper
  • Salt and pepper


Wash the chicken under cold running water and pat dry. Remove the wing tips and the backbone. Finely chop garlic and parsley and combine with the zest, 2 tablespoons of olive oil, set aside. Combine the ingredients for the marinade and set aside.

Lay the chicken flat in a large, deep dish, skin side up. Stuff the garlic-parsley-zest mixture evenly under the skin of the chicken. Pour the vinegar-wine marinade over the chicken, then cover and refrigerate overnight. Turn the chicken in the marinade two or three times. When ready to cook pre-heat the oven to 400 degrees F. Heat 2 tablespoons olive oil in a 12-inch cast-iron pan or other pan large enough to hold the chicken. Place the chicken skin side down in the pan and weigh it down with the 2 clean bricks wrapped in foil.

Cook over medium heat for 5 minutes, then place the skillet and bricks in the oven for 20 minutes. After oven roasting carefully remove the heavy bricks, turn the chicken over, and cook an additional 12-15 minutes or until the chicken is fully cooked. Remove the pan from the oven and allow cooling slightly before cutting the chicken into serving portions.

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