Brick Chicken With Herb Gremolata Recipes

CHICKEN UNDER A BRICK WITH HERB GREMOLATA

Steps:

• Combine ingredients in a small bowl, place aside.
• PREHEAT the oven to 500°F.
• Combine 1 tbsp. Olive oil and salt and pepper together in a bowl. Place the whole chicken on a cutting board, skin side down. Using your hands, press down firmly on the breastbone to flatten the breast. Brush the chicken on both sides with the olive oil mixture.
• Get an ovenproof large skillet hot (nonstick if possible) to hold the flattened chicken over medium-high heat for 3 minutes, place remaining olive oil in the pan and wait about 30 seconds for it to heat up.
• Put the chicken in a large skillet, skin side down; weigh it with another skillet, or have one or two bricks wrapped in aluminum foil. What you are trying to do is flatten the chicken by adding weight evenly over the chicken surface.
• Now continue cooking over medium-high heat for 5 minutes, then move chicken to the oven. Roast for 15 minutes more. Remove the pan out of the oven along with the weights; turn the chicken over, continue roasting 10-15 minutes more on the other side, or until the juices run clear or an instant-read thermometer inserted into the thickest part of the thigh registers 165°F.

BRICK CHICKEN

Steps:

• Partially debone the chicken halves, removing the wing, backbone and thighbone. Rinse and pat dry. Refrigerate, uncovered, at least 30 minutes to dry out the skin.
• Season the chicken with salt and pepper on both sides. Heat a large nonstick skillet (preferably cast iron) over medium heat and add the oil and butter. Lay the chicken halves, skin-side down, in the skillet and scatter the thyme around them. Wrap a slightly smaller skillet with foil and place on top of the chicken. Set a large brick or 2 to 3 heavy cans in the skillet to weigh it down.
• Cook the chicken 3 to 5 minutes, then remove the top skillet and check the skin; adjust the heat and rotate the pan as needed so the skin browns evenly. Replace the top skillet and continue to cook until the skin is golden and crisp and the chicken is cooked about three-quarters of the way through, 20 to 25 more minutes. Remove the top skillet and carefully flip the chicken. Cook, uncovered, until the chicken is cooked through, 8 to 10 more minutes. Transfer to a cutting board and let rest 5 minutes. Cut each piece in half to serve.

ROAST CHICKEN WITH ARTICHOKES AND GREMOLATA BUTTER

Steps:

• Preheat oven to 425°F. Mix butter, chopped parsley, lemon peel, and pressed garlic in small bowl to blend. Season butter mixture with salt and pepper.
• Place chicken on heavy large rimmed baking sheet; pat dry with paper towels. Gently slide hand under chicken breast skin to loosen from meat. Spread 2 tablespoons seasoned butter under skin and 1 tablespoon over chicken; sprinkle skin with salt and pepper. Transfer to oven; roast chicken 45 minutes.
• Arrange artichokes around chicken; baste with drippings. Continue roasting until thermometer inserted into thickest part of thigh registers 180°F, about 25 minutes longer. Transfer artichokes to edge of platter. Tilt chicken over baking sheet, allowing juices to empty onto sheet. Place chicken on platter. Brush 1 tablespoon seasoned butter over chicken. Pour pan juices into sauceboat; mix in remaining seasoned butter and lemon juice. Serve chicken and roasted artichokes with pan juices.

CHEF JOHN'S CHICKEN UNDER A BRICK

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Use kitchen shears to cut down both sides of the backbone. Remove backbone and discard. Cut through breastbone from the inside until chicken folds out like a book and lays flat.
• Season chicken all over with salt and black pepper, and sprinkle herbes de Provence on the inside. Let chicken sit for 20 to 30 minutes at room temperature; pat dry with paper towels. Brush skin-side of chicken with oil and season again with salt and black pepper.
• Heat an oven-proof cast iron skillet over high heat until very hot, about 5 minutes. Place chicken, skin-side down, in hot skillet and place bricks evenly on top to weigh down chicken.
• Roast chicken in the preheated oven for 25 minutes. Remove bricks, turn chicken over, and continue roasting until juices run clear and meat is no longer pink at the bone, 5 to 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
• Preheat the oven's broiler and broil the chicken until skin is crispy and golden, 1 to 3 minutes.

CHICKEN FRICO WITH GREMOLATA

Steps:

• Preheat oven to 400°F. Sprinkle generous 2 tablespoons cheese on nonstick baking sheet; spread to 3 1/2-inch circle. Repeat with remaining cheese, spacing frico 1 inch apart. Bake until bubbly and golden, about 5 minutes. Remove from oven. Using metal spatula, loosen edges. Let stand 30 seconds. Transfer to platter. DO AHEAD Can be made 1 day ahead. Store at room temperature in airtight container.
• Toss parsley and next 4 ingredients in medium bowl. Set gremolata aside.
• Preheat broiler. Toss chicken and oil in large bowl; sprinkle with salt and pepper. Divide cutlets between 2 baking sheets. Broil 1 sheet until chicken is cooked through, about 5 minutes. Tent pan with foil; repeat with remaining cutlets.
• Place 1 cutlet on plate; sprinkle with 2 teaspoons gremolata. Top with another cutlet; sprinkle with 2 teaspoons gremolata. Top with frico. Repeat with remaining cutlets, gremolata, and frico.

ROAST CHICKEN AND VEGETABLES WITH GREMOLATA BUTTER

Steps:

• Thoroughly season the inside and outside of the chicken with Essence. Cover the bird and return to the refrigerator for 1 hour to marinate.
• Preheat the oven to 325 degrees F.
• Place the chicken on the center column of an angel food cake pan with the legs touching the bottom of the pan. Place the cake pan on top of a pizza pan or other flat pan with a small rim to catch any fat or juices which might escape.
• Roast the chicken for 2 to 2 1/2 hours (depending on your oven) until it's a beautiful coppery brown. Meanwhile, cut the potatoes in half widthwise. Place flat side down and have your child cut the halves in half. Repeat so that each potato is cut into 8 wedges. Place in a casserole dish. Repeat the process with the onion. Add the baby carrots. Drizzle veggies with some olive oil and Essence and toss. Cover and place in the oven after the chicken has been cooking for 1 hour.
• When chicken is done, remove from oven and let rest for 10 minutes.
• Gremolata Butter:
• Using a damp washcloth on the counter, set a large bowl on top of cloth to keep bowl from moving around. Place a grater inside the bowl (I use a rubber topped grater with rubber feet for safety). Have your child grate the zest of 2 lemons using the medium holes of the grater. Explain to them that you only want the yellow skin. Have them grate 4 or 5 strokes and turn the lemon. (No matter how careful they will be, some of the pith will get into the bowl. This is not a big deal! It won't ruin the taste. Besides, all you will taste is the love!) Clean off all the zest into the bowl and remove the grater. Next, take a garlic press and have your child press the garlic cloves into the bowl. There is no need to remove the skin from the garlic.
• Place the bunch of parsley on a cutting board. Using a mezzaluna or crescent knife with handles, help your child roughly chop the parsley. Gather the parsley up in a pile and turn the cutting board so they can continue chopping until it's finely chopped. Place the chopped parsley into the bowl. Add the room temperature butter. Mix well and set aside. If making gremolata butter ahead of time, refrigerate until ready to serve.
• Serve chicken and vegetables with a spoonful of gremolata butter on top.
• Combine all ingredients thoroughly

PAN-GRILLED CHICKEN WITH GREMOLATA

Steps:

• Heat a grill pan over medium-high heat. Remove the tenderloins from the chicken breast and set aside for another use. Brush the chicken lightly with oil, then season the skin with salt and pepper. Place the chicken on the grill skin-side down, and cook until the edges turn opaque, about 6 minutes. (To get nifty cross-hatch grill marks, about half way through cooking reposition the breast about 45 degrees from their original position.) Season with salt and pepper, and turn chicken over, and cook until firm to the touch, about 6 more minutes.
• While the chicken cooks, make the gremolata: Chop the garlic, add the salt, and continue chopping to make a paste. In a small bowl, stir the garlic together with the lemon zest, parsley and olive oil Season with pepper, to taste.
• Slice the breasts, against the grain and serve with the gremolata.

MIXED-HERB GREMOLATA

Steps:

• Mix all ingredients in small bowl. DO AHEAD: Can be made 1 day ahead. Chill.

GRILLED LEMON PEPPER CHICKEN BREASTS WITH THYME GREMOLATA

Steps:

• In a bowl whisk together lemon juice, pepper, and salt to taste and add oil in a stream, whisking until marinade is emulsified. With a rolling pin or smooth side of a meat pounder flatten chicken 1/4 inch thick between sheets of plastic wrap. In a large resealable plastic bag marinate chicken in marinade, chilled, 30 minutes.
• Prepare grill.
• Grill chicken on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 2 minutes on each side.
• Serve chicken sprinkled with gremolata and garnished with lemon and thyme.
• Make gremolata:
• In a small bowl stir together gremolata ingredients.

ROASTED GREMOLATA CHICKEN

Steps:

• Mix oil, 2 tablespoons rosemary, 1 1/2 teaspoons lemon peel and 1 1/2 tablespoons garlic in medium bowl. Place chickens in heavy large roasting pan. Spoon oil mixture over chickens. Sprinkle with salt and pepper. Cover; chill overnight.
• Mix breadcrumbs, parsley, 2 teaspoons rosemary, 1 tablespoon lemon peel and 1 teaspoon garlic in small bowl. Season gremolata with salt and pepper.
• Preheat oven to 400°F. Heat heavy large skillet over high heat. Add 1 chicken half, skin side down; cook until brown, about 5 minutes. Arrange chicken, skin side up, in large roasting pan. Repeat with remaining chicken. Place baking sheet atop chicken. Weigh down baking sheet with heavy large ovenproof skillet to flatten chicken. Bake 15 minutes. Remove skillet and baking sheet. Continue to roast chicken until juices run clear when chicken is pierced in thickest part of thigh, about 35 minutes longer.
• Top chicken with gremolata and serve.