Brick Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1- 4lb. Chicken1tsp. black pepper1tsp. salt1tsp. dried oregano1tsp. dried basil1tsp. dried rosemary1tsp. paprika1tsp. garlic powder3Tbs. Extra Virgin Olive Oil2 Large frying pans3 bricks wrapped in aluminum foil
Remove the backbone of the chicken. Then press down on the chicken in all joints and breast plate to flatten it.
In a small bowl, mix together the rosemary, black pepper, paprika, salt, garlic, oregano, and basil. Rub the mixture under the skin of the chicken and the inside cavity.
Heat a large saute pan over medium-high heat with oil, and place chicken skin side down. Place another large hot saute pan on top of the chicken, and place 4 bricks inside of the top pan to keep chicken flat.
Cook on medium-high heat, for 10 minutes on both sides.
Let the chicken sit for a couple minutes then cut it into 4 sections. 2 wing and breast sections and 2 leg thigh sections.
Ready to serve.
Number of Servings: 4
Recipe submitted by SparkPeople user BICDUDE86.
In a small bowl, mix together the rosemary, black pepper, paprika, salt, garlic, oregano, and basil. Rub the mixture under the skin of the chicken and the inside cavity.
Heat a large saute pan over medium-high heat with oil, and place chicken skin side down. Place another large hot saute pan on top of the chicken, and place 4 bricks inside of the top pan to keep chicken flat.
Cook on medium-high heat, for 10 minutes on both sides.
Let the chicken sit for a couple minutes then cut it into 4 sections. 2 wing and breast sections and 2 leg thigh sections.
Ready to serve.
Number of Servings: 4
Recipe submitted by SparkPeople user BICDUDE86.
Nutritional Info Amount Per Serving
- Calories: 329.4
- Total Fat: 16.3 g
- Cholesterol: 135.9 mg
- Sodium: 738.9 mg
- Total Carbs: 1.6 g
- Dietary Fiber: 0.7 g
- Protein: 42.8 g
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