Chicken Under a Brick

Oxmoor House
Chicken Under a BrickRecipe
Oxmoor House
The weight of the bricks helps the chicken cook evenly, leaving the breast moist and juicy, while the legs cook fully. Marinating the chicken tenderizes the meat and also adds a pleasant tangy flavor.
4 servings (serving size: about 4 ounces)


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1 (3 1/4-pound) whole chicken
1/2 cup light mayonnaise
1/3 cup cider vinegar
1/4 cup water
2 tablespoons sugar
1 tablespoon chopped fresh rosemary
Cooking spray


Prep: 5 Minutes
Cook: 40 Minutes
Other: 8 Hours

1. Remove backbone from chicken using kitchen shears. Combine mayonnaise and next 4 ingredients in a large heavy-duty zip-top plastic bag; add chicken. Seal and turn to coat. Marinate in refrigerator 8 hours, turning bag occasionally.

2. Remove chicken from marinade, and discard marinade. Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan. Place 2 bricks wrapped in heavy-duty foil over chicken, pressing down to flatten. Cook 20 minutes; turn chicken over. Reposition bricks. Cook an additional 20 minutes or until chicken is done. Remove skin from chicken, and cut into quarters. Carve chicken.

Serve with: Summer Succotash

Created date

January 2011

Nutritional Information

Calories 290
Caloriesfromfat 0.0 %
Fat 10.5 g
Satfat 2.1 g
Monofat 4.7 g
Polyfat 3.5 g
Protein 75 g
Carbohydrate 4.7 g
Fiber 0.0 g
Cholesterol 253 mg
Iron 4 mg
Sodium 397 mg
Calcium 44 mg