Chicken Under a Brick

Chicken Under a Brick
Photo by Scott Phillips


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

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


Variations on Chicken Under a Brick

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

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