What is ‘Chicken Under A Brick?‘
It originated during the time of the Romans. Roman soldiers were expected to cook for themselves during their military travels, which meant having to look around for the supplies needed. To cook small game and fowl quickly, the soldiers placed a slab of heavily glazed terracotta on top of the fowl, which helped to cook it quickly. Later chicken was used and then became known as ‘Chicken Under A Brick’.
1 whole spatchcock chicken
2 sprig rosemary
2 sprigs thyme
5ml (1 tsp) chilli flakes
1 lemon
45ml (3 Tbsp) Food Lovers blended seed and extra virgin olive oil
salt and pepper, to taste
2 bricks
foil
To prepare the marinade, remove the stalks from the herbs, finely chop and then add to a mixing bowl. Add the chilli flakes, lemon juice and Food Lovers blended seed and extra virgin olive oil. Rub the herbed oil over the chicken and allow to marinade for at least 30 minutes.
Completely cover the bricks with foil and preheat the oven to 190°C.
Once the chicken is ready to cook, bring a cast iron pan or skillet to a medium-high heat.
Seal off the chicken on each side for 3-4 minutes.
Place the chicken skin side down and place a brick on each side of the chicken and then place into oven to cook for 45-50minutes or until the chicken has cooked through
Once the chicken has cooked through, squeeze some extra lemon over the chicken before serving with your favorite vegetables and sides.
