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For a golden, crisp crust and moist meat, this chicken is first weighted down with two bricks, then seared for a few minutes and finished in the oven.
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Ingredients
For 4 Serving(s)
meyer-lemon-chicken-under-two-bricks
- 1 chicken
- salt
- pepper
- 4 T butter
- 1 T olive oil
- 6 clv garlic
- 1/4 c sherry
- 2 Meyer lemons
- 3 fresh thyme sprigs
- 2 bricks
Meyer Lemon Chicken Under Two Bricks Directions
- Preheat the oven to 375F. Season the chicken all over with salt and black pepper.
- In a large, heavy braising pan or Dutch oven, combine the butter, olive oil, garlic, sherry, Meyer lemon juice and zest, and thyme. Heat the pot over medium heat and stir occasionally, until simmering. Place the chicken skin-side-down in the pan and place the two bricks on top. Reduce heat to low, and cook until the skin is golden brown, 10-12 minutes. Transfer the pan to the oven, and bake for 1 hour. Remove the bricks and turn the chicken over, then top with lemon slices. Place under the broiler and heat until the lemon is golden brown. Let rest for 5 minutes, then serve.