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Meyer Lemon Chicken under a brick

Chicken cooks with lemon and thyme while being pressed down with a brick. Delicious!
Course Main Course
Cuisine American
Keyword brick, chicken, lemon, Meyer
Prep Time 15 minutes
Cook Time 1 hour 12 minutes
Servings 4
Calories 503kcal


  • 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


  • 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.


Calories: 503kcal | Carbohydrates: 2g | Protein: 31g | Fat: 39g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 153mg | Sodium: 216mg | Potassium: 349mg | Fiber: 1g | Sugar: 1g | Vitamin A: 638IU | Vitamin C: 6mg | Calcium: 36mg | Iron: 2mg