By Dane Feldman
Photo by Dane Feldman.
It’s been a running joke in my family that whenever my mother cooks, she cooks chicken. However factual that is or isn’t, my mom’s recipe for brick chicken is hard to beat. Yes, you will need bricks.
What you’ll need:
What you’ll need for the marinade:
1 cup orange juice
1 cup homemade lime-oncello
2 sprigs rosemary
1 tbsp chopped garlic
1 tsp hungarian sharp paprika
1 tsp dried oregano
2 tbsp extra-virgin olive oil
Pour the juice and lime-oncello into a measuring glass. Break up the rosemary and add it in. Stir in the oil, garlic, paprika, and oregano.
Butterfly the chicken. Rinse and pat dry the chicken. Put the chicken in a large bag and pour in the marinade. Refrigerate for at least an hour.
Preheat the oven to 500.
Roast the shallots for about 5-10 minutes.
Wrap the bricks in heavy-duty aluminum foil and put the bricks in the large cast iron pan. Place the pan in the oven as it preheats.
When the oven has preheated, place the chicken in the pan and put the bricks on top. Place the whole thing in the oven and cook for at least 45 minutes.
Pour the juice from the chicken and marinade into a small pot and add in the roasted shallots. Cook on low heat for 15-20 minutes stirring occasionally to reduce.
Pour the sauce in a gravy boat and slice up the chicken. Serve.