Bryan's Stuff

   
Poultry Recipes

     Brick Chicken

3- to 4-lb. chicken (fryer) Spatchcocked (I refuse to explain this one. Look it up on the web)

1 cup extra-virgin olive oil
2 Tbs. Kosher Salt
1 Tbs. Black Pepper
2 Tbs. Dried Tyme
2 Tbs. Dried Rosemary
6 Tbs. Chopped Garlic
4 Tbs. Lemon Juice

Mix all of the above ingredients (except the chicken...but you new that) in a blender.

Spatchcock the chicken halves and add to a plastic 1 gallon zip lock bag. Add the marinade place back to the refrigerator for at least 8 hours or over night

Heat large skillet to Medium, add the chicken, add the bricks on top and reduce to medium low for 25 minutes

Then preheat the oven to 350 for and place chicken in for remaining 35 minutes