Bricked Rosemary Chicken with Lemon
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 213.4
- Total Fat: 12.4 g
- Cholesterol: 58.8 mg
- Sodium: 529.8 mg
- Total Carbs: 3.2 g
- Dietary Fiber: 0.5 g
- Protein: 21.8 g
View full nutritional breakdown of Bricked Rosemary Chicken with Lemon calories by ingredient
Introduction
A Tuscan classic! The brick technique ensures a crisp exterior with a moist and juice interior. The sprinkling of lemon zest and herbs keeps it tasting fresh. Butterflying the chicken is an easy procedure with the right knife or pair of kitchen shears, but you can always ask a butcher to do it for you. A Tuscan classic! The brick technique ensures a crisp exterior with a moist and juice interior. The sprinkling of lemon zest and herbs keeps it tasting fresh. Butterflying the chicken is an easy procedure with the right knife or pair of kitchen shears, but you can always ask a butcher to do it for you.Number of Servings: 6
Ingredients
-
1/4 cup olive oil
1/4 cup fresh lemon juice
1 Tbs + 2 tsp lemon zest
10 cloves garlic, finely chopped
4 Tbs chopped fresh rosemary leaves
2 chickens, about 3 lbs. each, butterflied
3 Tbs finely chopped flat-leaf parsley leaves
1 1/4 tsp kosher salt
1 1/4 tsp freshly ground black pepper
grilled lemon wedges
Directions
1. Whisk together the oil, lemon juice, 1 Tbsp of the zest, 6 cloves garlic, and 3 Tbs of rosemary in large baking dish. Add the chickens and turn to coat. Marinate in the refrigerator for at least 1 hour.
2. Combine the parsley with remaining 2 tsp lemon zest, 4 cloves garlic, 1 Tbs rosemary, 1/4 tsp salt, and 1/4 tsp pepper and set aside.
3. Heat grill to medium. Wrap 4 bricks in aluminum foil and set aside.
4. Remove chickens from marinade, shaking off excess, and season both sides with remaining 1 tsp salt and 1 tsp pepper. Place chickens breast side down on grill and put 2 bricks on top of each chicken. Grill for 8 to 10 minutes, turn, and replace bricks. Grill for an additional 8 to 10 minutes until cooked through.
5. Transfer to cutting board. Let rest for 10 min. Cut into quarters and sprinkle with fresh lemon mixture. Serve with grilled lemon wedges.
Number of Servings: 6
Recipe submitted by SparkPeople user AEOLIUS.
2. Combine the parsley with remaining 2 tsp lemon zest, 4 cloves garlic, 1 Tbs rosemary, 1/4 tsp salt, and 1/4 tsp pepper and set aside.
3. Heat grill to medium. Wrap 4 bricks in aluminum foil and set aside.
4. Remove chickens from marinade, shaking off excess, and season both sides with remaining 1 tsp salt and 1 tsp pepper. Place chickens breast side down on grill and put 2 bricks on top of each chicken. Grill for 8 to 10 minutes, turn, and replace bricks. Grill for an additional 8 to 10 minutes until cooked through.
5. Transfer to cutting board. Let rest for 10 min. Cut into quarters and sprinkle with fresh lemon mixture. Serve with grilled lemon wedges.
Number of Servings: 6
Recipe submitted by SparkPeople user AEOLIUS.