Chicken Under a Brick with Lemon-Rosemary Pan Sauce
by
Marco Canora
Chef Marco Canora shares a simple restaurant-quality technique for creating incredibly crispy, juicy chicken at home. Cooked under a preheated brick and finished with a rich lemon-rosemary pan sauce made from Brodo's Tuscan Sun broth, this rustic dish delivers maximum flavor with minimal ingredients.
Prep Time:
10 minutes
Cook Time
35–45 minutes
Serves:
2–4 servings
Level:
Intermediate
Ingredients
Chicken
1 half chicken
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper
1 brick wrapped in aluminum foil
Pan Sauce
1 pouch Brodo Tuscan Sun Broth
2 sprigs fresh rosemary
3 cloves garlic, smashed
1 lemon, sliced
Pan drippings from chicken
Instructions
Step 1
Preheat oven to 425°F. Place the foil-wrapped brick in the oven to heat.
Step 2
Season the chicken generously with salt and pepper.
Step 3
Heat olive oil in an oven-safe skillet over medium-high heat.
Step 4
Place the chicken skin-side down in the skillet. Set the preheated brick on top of the chicken to press it firmly against the pan.
Step 5
Transfer the skillet to the oven and roast until the chicken is cooked through and the skin is deeply golden and crisp.
Step 6
Remove the chicken and reserve. Leave the drippings in the pan.
Step 7
Add rosemary, smashed garlic, and lemon slices to the skillet and cook briefly until fragrant.
Step 8
Pour in the Tuscan Sun broth and scrape up all of the browned bits from the bottom of the pan.
Step 9
Reduce the liquid over high heat until it thickens into a glossy sauce.
Serving & Finishing Touches
Slice the chicken and spoon the lemon-rosemary pan sauce over the top before serving.