Cooked - Crispy Brick Chicken With Pan Sauce

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Crispy Brick Chicken With Pan Sauce

1.0

3 cloves of garlic, finely minced

1 lemon, zest finely chopped and juice

2-3 rosemary sprigs, finely chopped

10-12 sage leaves, finely chopped

1 tsp red pepper flakes

⅓ cup (80ml) olive oil

1 ½ tsp kosher salt

1 tsp black pepper

2 medium shallots, finely diced

⅓ cup (80ml) dry white wine

1 ½ cups (360ml) chicken stock

Squeeze of lemon

2 tbsp unsalted butter

2 tsp dijon

1 tsp sherry vinegar

Dry the chicken well and spatchcock it.
Make the marinade with the garlic, lemon, rosemary, sage, red pepper flakes, olive oil, salt and pepper.
Marinate the chicken for 1-2 hours or overnight.
Scrape off the marinade ingredients from the chicken.
Preheat a heavy pan or cast iron skillet in the oven at 425°F.
Sear the chicken skin-side down in the hot pan for 5 minutes.
Flip the chicken and roast in the oven for 20 minutes.
Flip the chicken again and roast for another 15 minutes until cooked through.
Make the pan sauce by sautéing the shallots, deglazing with white wine, adding chicken stock, dijon, butter, lemon and sherry vinegar.
Optionally, broil the chicken for 2-3 minutes to crisp up the skin.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍗Chicken

Cuisine🇺🇸American

Occasions🍽️Dinner Party📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 60 weeks ago

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