Chicken Under a Brick with Lemon, Garlic, and Rosemary


  • For the Brine
  • 2 quarts cold water
  • ½ cup Kosher salt
  • ¼ cup sugar
  • 1 whole chicken, 3-4 lbs, butterflied
  • 6 medium cloves garlic, minced
  • ½ teaspoon Kosher salt
  • + 4 more ingredients
    • 2 tablespoons freshly squeezed lemon juice
    • 1 tablespoon extra-virgin olive oil
    • 2 teaspoons finely chopped fresh rosemary
    • 1 brick, wrapped in heavy duty aluminum foil

1. To make the brine, whisk water, salt, and sugar together in a large bowl until salt and sugar are completely dissolved. Place chicken in brine, breast side down, and set in refrigerator for 1 hour. 2. While chicken is brining, place garlic and salt in a mortar and pestle and work into a smoot...

View full recipe at SpringPad


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