Brick Chicken

Ingredients: 

 

3 Tbsp. Mrs. Dash® Chicken Grilling Blend

6 Tbsp. olive oil

4 Tbsp. fresh lemon juice

2 standard building bricks

1 lemon

3 1/2 lb. whole roasting chicken

 

 

Instructions: 

 

Wash and pat dry chicken and remove any giblets from cavity. Turn chicken over and cut along each side of the back bone with a pair of kitchen shears. Remove backbone and discard (or save for soup). Trim off excess fat. Spread chicken out on a flat solid surface and press down heavily on the breastbone with the palm of your hand or the bottom of a skillet to flatten the rib cage. Add lemon juice, lemon slices, 4 Tbsp. oil and Mrs. Dash® Chicken Grilling Blend to a large sealable bag. Swish mixture around to combine thoroughly, then add chicken. Seal bag, and massage so that marinade coats the entire chicken. Refrigerate and allow to marinate for 2-4 hours. Preheat oven to 425°F. Heat a large (ideally 12 inch) well-seasoned cast iron skillet, or a heavy oven-proof non-stick frying pan over medium high heat on the stove burner. Add remaining 2 Tbsp. oil. Remove chicken from marinade, and place skin side down in pan, discard remaining marinade. Set bricks over top of chicken. Reduce heat to medium-low and cook for approximately 15 minutes, or until skin is nicely browned. Remove bricks, using a spatula, flip chicken and place pan in oven for approximately 15 more minutes, or until chicken is cooked throughout. To test for doneness, insert a meat thermometer in the thickest section of the thigh, it should register at least 165°F. If you do not have a thermometer, prick the thigh section with a sharp knife, the chicken is cooked if the juices run clear.