• Skip to main content
  • Skip to primary sidebar

Oh, That's Good!

menu icon
go to homepage
  • All Recipes
  • For Two
  • Collections
  • Meal Plans
  • Tips
  • Appetizers
  • Seafood
  • Soups
  • Cookies
  • Pies & Tarts
  • Cake & Muffins
  • Sides
  • Savory Breakfast
  • Sweet Breakfast
  • Pasta & Rice
  • Bread & Pastry
  • Ice Cream & Puddings
  • Beef
  • Poultry
  • Pork
  • Sandwich & Burger
  • Pizza
  • Sauce & Condiments
  • Asian
  • Mediterranean
  • Tex-Mex
    • Email
    • Facebook
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • For Two
    • Collections
    • Meal Plans
    • Tips
    • Appetizers
    • Seafood
    • Soups
    • Cookies
    • Pies & Tarts
    • Cake & Muffins
    • Sides
    • Savory Breakfast
    • Sweet Breakfast
    • Pasta & Rice
    • Bread & Pastry
    • Ice Cream & Puddings
    • Beef
    • Poultry
    • Pork
    • Sandwich & Burger
    • Pizza
    • Sauce & Condiments
    • Asian
    • Mediterranean
    • Tex-Mex
    • Email
    • Facebook
    • Pinterest
  • ×

    HOME » Recipes » Poultry

    Published: Jan 18, 2014 · Modified: Feb 18, 2021· This website generates income via ads ·

    Meyer Lemon Chicken Under a Brick

    Jump to Recipe Print Recipe Pin Recipe

    There are plenty of lemon chicken recipes that use a brick to weigh down the poultry. My recipe was inspired by the beautiful Meyer lemons that I found at Whole Foods this week. I had chicken, lemons, thyme, garlic, and butter but I didn't have a brick! To make this recipe, I had to go to Home Depot. I picked up a couple of plain red bricks, washed them in hot soapy water and wrapped them in foil. I was ready to cook!

    chicken575

    I used butter, lemon, garlic, thyme, and sherry for my sauce. I heated the sauce in a heavy braising pan.

    chicken-4

    I placed a whole chicken with the back bone removed, skin side down in the hot pan.

    chicken-5

    I covered the chicken with the bricks and let it brown on the stove top for a few minutes, then braised it in the oven.

    chicken-7

    Meyer Lemon Chicken under a brick

    Chicken cooks with lemon and thyme while being pressed down with a brick. Delicious!
    5 from 34 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 1 hr 12 mins
    Course
    Main Course
    Servings 4
    Budget
    Cheap
    serving $3.95

    Ingredients
      

    • 3 pound chicken backbone removed
    • 4 tablespoons butter
    • 1 tablespoon olive oil
    • 6 cloves peeled garlic
    • ¼ cup sherry
    • Juice and zest of 1 Meyer lemon
    • 2 - 3 sprigs thyme
    • Salt and pepper to taste
    • 1 Meyer lemon thinly sliced
    • 2 bricks wrapped in aluminum foil

    Instructions
     

    • Preheat the oven to 375ºF.
    • Place the butter, olive oil, garlic, thyme, lemon juice, zest and sherry into a heavy braising pan or Dutch oven. Season the chicken on both sides with salt and freshly ground black pepper. Heat the sauce over medium heat until hot and bubbly.
    • Place the chicken, skin side down in the pan and press the bricks on top. Reduce the heat to low and cook 10 to 12 minutes until the skin is golden brown. Slide the braising pan into the oven and bake 1 hour without removing the bricks. Remove the bricks, flip the chicken over, add the lemon slices and heat under the broiler until the lemons are slightly browned. Cool 5 minutes before slicing, and serving.

    Nutrition

    Calories: 503kcalCarbohydrates: 2gProtein: 31gFat: 39gSaturated Fat: 15gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 153mgSodium: 216mgPotassium: 349mgFiber: 1gSugar: 1gVitamin A: 638IUVitamin C: 6mgCalcium: 36mgIron: 2mg

    Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

    We take every effort to ensure that the estimated meal cost per serving is accurate. We use a meal cost analysis application that estimates the cost of a recipe based on groceries purchased at a Walmart store in my geographical area, northern California.

    Tried this recipe?Let us know how it was!

    Before serving, I removed the bricks, flipped the chicken over, added lemon slices and finished it under the broiler. I served the chicken with angel hair pasta and steamed vegetables. It was flavorful and juicy, simple and stunning. The brick cooking method lets the skin brown beautifully without the meat drying out. Yum.

    More Poultry

    • Chicken Under a Brick Recipe for Two
    • Bacon Wrapped Chicken in the Air Fryer
    • Turkey Breast Cutlets in the Air Fryer
    • Chipotle Chicken Recipe Copycat

    Sharing is caring! Thanks for supporting us!

    1 shares
    • Facebook
    • Email

    Reader Interactions

    Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

    more about

    • My Top 10 Recipes with Rice
    • Meal Plan & Grocery Budget January 2023
    • 15 Air Fryer Recipes for Two 
    • Weekly Dinner Meal Plans - 2023
    • 21 Valentine's Day Pasta Recipes for Two
    • Easy Shepherd's Pie Recipe With Instant Mashed Potatoes
    • Lentil Dahl Recipe (Lentil Soup)
    • 39 Yummy Super Bowl Snacks And Drinks 

    Footer

    ↑ back to top

    • Privacy Policy
    • Nutritional Disclaimer
    • Contact
    • 9 Top Tips on Cooking for Two