Brick-Roasted Chicken

Name: Brick-Roasted Chicken
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6 Portionen
Ingredients: 3.5 pound whole chicken, wings removed; salt; ground black pepper; to taste herbes de Provence; 1 tablespoon vegetable oil; 2 piece heavy clay bricks, wrapped tightly in aluminum foil

Main Course

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Cook Time

1 h

Servings

Difficulty

Medium

Prep Time

30 Min

Description

This brick-roasted chicken is a flavorful and impressive dish perfect for a special occasion or a hearty family meal. The technique of roasting the chicken under bricks ensures a crispy skin and juicy, evenly cooked meat. I've been making this for years, and it's always a crowd-pleaser. The herbes de Provence add a lovely aromatic touch, and the simple seasoning really lets the chicken's natural flavor shine through. It's best served with roasted vegetables or a simple salad. The total cooking time is around an hour, making it a manageable option for a weekend dinner. Feel free to experiment with different herb blends to customize the flavor to your liking!

Ingredients (6 ingredients)

3.5 pound whole chicken, wings removed
salt
ground black pepper
to taste herbes de Provence
1 tablespoon vegetable oil
2 piece heavy clay bricks, wrapped tightly in aluminum foil

Preparation (7 steps)

Preheat Oven

Preheat the oven to 425 degrees F (220 degrees C). This step is done outside of the Thermomix.

Prepare Chicken

Use kitchen shears to cut down both sides of the backbone. Remove backbone and discard. Cut through breastbone from the inside until chicken folds out like a book and lays flat. This step is done outside of the Thermomix.

Season Chicken

Season chicken all over with salt and ground black pepper. Sprinkle herbes de Provence on the inside. Let sit at room temperature for 20 to 30 minutes; pat dry with paper towels. Brush skin-side of chicken with oil and season again with salt and black pepper. This step is done outside of the Thermomix.

Heat Skillet

Heat an ovenproof cast iron skillet over high heat until very hot, about 5 minutes. This step is done outside of the Thermomix.

Roast Chicken (First Stage)

Place chicken, skin-side down, in the hot skillet and place bricks evenly on top to weigh down chicken. Roast chicken in the preheated oven for 25 minutes. This step is done outside of the Thermomix.

Roast Chicken (Second Stage)

Remove bricks, turn chicken over, and continue roasting until juices run clear and meat is no longer pink at the bone, 5 to 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). This step is done outside of the Thermomix.