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Chicken Under a Brick

Oxmoor House
Prep time 5 mins
Cook time 40 mins
Other time 8 hrs
Yield 4 servings (serving size: about 4 ounces)
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.


  • 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

Nutrition 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

How to Make It

  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.

  3. Serve with: Summer Succotash

Cooking Light Fresh Food Fast Weeknight Meals