Tuscan Rosemary Chicken Under A Brick
By Tested and perfected in the Sur La Table kitchen
Images
Serves
Yield: 4 servings
Ingredients
- 1 tablespoon minced garlic
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons minced fresh rosemary
- 1/4 teaspoon red pepper flakes
- 2 tablespoons fresh lemon juice
- 3 tablespoons extra-virgin olive oi l
- 4 bone-in, skin-on chicken thighs, trimmed
- 2 large lemons, cut crosswise into 1/4" thick rounds, seeded
- Vegetable oil, for brushing lemons
Procedure
1. To a medium bowl, add garlic, salt, pepper, rosemary, pepper flakes, lemon juice, and olive oil; whisk to combine. Add chicken and toss to coat. Cover and refrigerate to marinate for at least 30 minutes or up to 2 hours.
2. Preheat oven to 450°F. Preheat a grill or grill pan over medium-high heat. Remove chicken from marinade, pat dry with paper towels, season with salt and pepper, and place on grill, skin side down. Flatten chicken with a brick wrapped in aluminum foil or a grill weight. Cook until skin is crispy, about 8 minutes. Remove brick and turn chicken skin side up. Transfer chicken to a small, rimmed baking sheet and transfer to oven to finish cooking; an instant-read thermometer inserted in thickest part of chicken will register 165°F, about 15 minutes.
3. Wipe out grill pan, if using, and heat grill pan or grill over medium-high heat. Using a silicone brush, lightly brush lemon slices with vegetable oil and grill until grill marks develop, about 2 minutes per side.
4. To serve: Transfer chicken to a serving platter and serve with grilled lemon rounds on the side.
2. Preheat oven to 450°F. Preheat a grill or grill pan over medium-high heat. Remove chicken from marinade, pat dry with paper towels, season with salt and pepper, and place on grill, skin side down. Flatten chicken with a brick wrapped in aluminum foil or a grill weight. Cook until skin is crispy, about 8 minutes. Remove brick and turn chicken skin side up. Transfer chicken to a small, rimmed baking sheet and transfer to oven to finish cooking; an instant-read thermometer inserted in thickest part of chicken will register 165°F, about 15 minutes.
3. Wipe out grill pan, if using, and heat grill pan or grill over medium-high heat. Using a silicone brush, lightly brush lemon slices with vegetable oil and grill until grill marks develop, about 2 minutes per side.
4. To serve: Transfer chicken to a serving platter and serve with grilled lemon rounds on the side.
Tuscan Rosemary Chicken Under A Brick
By Tested and perfected in the Sur La Table kitchen
Serves
Yield: 4 servings
Ingredients
- 1 tablespoon minced garlic
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons minced fresh rosemary
- 1/4 teaspoon red pepper flakes
- 2 tablespoons fresh lemon juice
- 3 tablespoons extra-virgin olive oi l
- 4 bone-in, skin-on chicken thighs, trimmed
- 2 large lemons, cut crosswise into 1/4" thick rounds, seeded
- Vegetable oil, for brushing lemons
Procedure
1. To a medium bowl, add garlic, salt, pepper, rosemary, pepper flakes, lemon juice, and olive oil; whisk to combine. Add chicken and toss to coat. Cover and refrigerate to marinate for at least 30 minutes or up to 2 hours.
2. Preheat oven to 450°F. Preheat a grill or grill pan over medium-high heat. Remove chicken from marinade, pat dry with paper towels, season with salt and pepper, and place on grill, skin side down. Flatten chicken with a brick wrapped in aluminum foil or a grill weight. Cook until skin is crispy, about 8 minutes. Remove brick and turn chicken skin side up. Transfer chicken to a small, rimmed baking sheet and transfer to oven to finish cooking; an instant-read thermometer inserted in thickest part of chicken will register 165°F, about 15 minutes.
3. Wipe out grill pan, if using, and heat grill pan or grill over medium-high heat. Using a silicone brush, lightly brush lemon slices with vegetable oil and grill until grill marks develop, about 2 minutes per side.
4. To serve: Transfer chicken to a serving platter and serve with grilled lemon rounds on the side.
2. Preheat oven to 450°F. Preheat a grill or grill pan over medium-high heat. Remove chicken from marinade, pat dry with paper towels, season with salt and pepper, and place on grill, skin side down. Flatten chicken with a brick wrapped in aluminum foil or a grill weight. Cook until skin is crispy, about 8 minutes. Remove brick and turn chicken skin side up. Transfer chicken to a small, rimmed baking sheet and transfer to oven to finish cooking; an instant-read thermometer inserted in thickest part of chicken will register 165°F, about 15 minutes.
3. Wipe out grill pan, if using, and heat grill pan or grill over medium-high heat. Using a silicone brush, lightly brush lemon slices with vegetable oil and grill until grill marks develop, about 2 minutes per side.
4. To serve: Transfer chicken to a serving platter and serve with grilled lemon rounds on the side.