Chicken Under A Brick
- 1 whole chicken - (3 to 4 lbs) trimmed of excess
- fat, rinsed and patted dry
- 1 tablespoon minced fresh rosemary leaves (or 1 tspn dried rosemary) plus
- 2 sprigs fresh rosemary (optional)
- 2 teaspoons salt
- 1 tablespoon coarsely-chopped garlic
- 2 tablespoons extra-virgin olive oil
- 1 lemon quartered
Remove the backbone and split the chicken. Mix together the rosemary leaves, salt, garlic, and 1 tablespoon of the olive oil and rub this all over the chicken. Tuck some of it under the skin as well. Allow to marinate, if time permits, for up to a day, refrigerated.
When you are ready to cook, preheat the oven to 450 degrees. Preheat a large ovenproof skillet over medium-high heat for about 3 minutes. Press the rosemary sprigs if you are using them into the skin of the chicken. Put the remaining olive oil in the pan and wait a minute for it to heat up. Place the chicken in the pan, skin-side down, along with any pieces of rosemary and garlic. Weight the chicken with another skillet or use a flat pot cover and a couple of bricks or rocks. The basic idea is to flatten the chicken by applying a fair amount of weight evenly over its surface.
Cook over medium-high to high heat for 10 minutes; transfer, still weighted, to the oven. Roast for 15 minutes more. Take the chicken from the oven and remove the weight; turn the chicken over (it will now be skin side up) and roast 10 minutes more. To check for doneness, insert an instant-read thermometer into the thickest part of the thigh; it should read 160 to 165 degrees. Serve hot or at room temperature (refrigerate it if you will not be serving it within the hour), with lemon wedges.
This recipe yields 6 servings; zero carbs.