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    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

    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!
    PRINT Pin
    Prep Time 15 mins
    Cook Time 1 hr 12 mins
    Course Main Course
    Cuisine American
    Servings 4
    Calories 503 kcal

    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

    Nutrition Facts
    Meyer Lemon Chicken under a brick
    Amount per Serving
    Calories
    503
    % Daily Value*
    Fat
     
    39
    g
    60
    %
    Saturated Fat
     
    15
    g
    75
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    6
    g
    Monounsaturated Fat
     
    16
    g
    Cholesterol
     
    153
    mg
    51
    %
    Sodium
     
    216
    mg
    9
    %
    Potassium
     
    349
    mg
    10
    %
    Carbohydrates
     
    2
    g
    1
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    1
    g
    1
    %
    Protein
     
    31
    g
    62
    %
    Vitamin A
     
    638
    IU
    13
    %
    Vitamin C
     
    6
    mg
    7
    %
    Calcium
     
    36
    mg
    4
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.

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

    Keyword brick, chicken, lemon, Meyer
    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.

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    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.

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