Chicken cooks with lemon and thyme while being pressed down with a brick. Delicious!
Course Main Course
Keyword brick, chicken, lemon, Meyer
Prep Time 15minutes
Cook Time 1hour12minutes
Juice and zest of 1 Meyer lemon
2 - 3sprigs thyme
Salt and pepper to taste
1Meyer lemonthinly sliced
2brickswrapped 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.