Chicken Under a Brick

Photo by Scott Phillips

Ingredients

6 cloves garlic, peeled and smashed
1 cup extra-virgin olive oil
Salt and freshly ground black pepper
2 Tbs. fresh rosemary, roughly chopped
Vegetable or olive oil, as needed
3- to 4-lb. chicken (fryer)
2-½ Tbs. fresh thyme leaves, roughly chopped

Rinse the chicken in cold water and pat dry. Follow the directions in the Photo-essay to split and partially bone the chicken. Rinse and dry the chicken halves again. Combine the thyme, rosemary, garlic, and olive oil in a large zip-top bag or mixing bowl. Add the chicken halves. Cover and refrig...

View full recipe at Fine Cooking

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Variations on Chicken Under a Brick

Chicken Under a Brick
- 1/4 cup freshly ground black pepper
- 2 whole boneless chicken breasts, skin on
- 1/4 cup bay leaf
- 1/2 teaspoon ground cloves
- 1/4 cup thyme
- +3 other ingredients