Louis Brick Chicken Recipe
Lemon-brined chicken cooked under a brick and finished with a natural sauce and lemon. Served with sautéed spinach
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Ingredients
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Chicken and Marinade
Method
Cooking Instructions
- 1
Prepare the Brine
In a large bowl, whisk together the water, kosher salt, juice of 1 lemon, crushed garlic, black peppercorns, and fresh thyme. Add the whole chicken to the brine, ensuring it's fully submerged. Cover and refrigerate for at least 4 hours or overnight.
- 2
Cook the Chicken
Preheat your oven to 400°F (200°C). Remove the chicken from the brine and pat it dry with paper towels. Squeeze the juice of the second lemon over the chicken and season with additional salt and pepper if desired. Place the chicken breast-side down in a large oven-safe skillet. Place a brick wrapped in foil on top of the chicken to weigh it down.
- 3
Bake
Transfer the skillet to the preheated oven and bake for about 45 minutes. Remove the brick and carefully flip the chicken breast-side up. Return to the oven and bake for an additional 15-20 minutes, until the skin is crispy and the internal temperature reaches 165°F (75°C).
- 4
Make the Sauce
Once cooked, remove the chicken from the skillet and let it rest for 10 minutes. Pour off excess fat from the skillet, leaving the drippings. Add a splash of water or chicken broth to deglaze the pan, scraping up any browned bits. Squeeze more lemon juice into the sauce to taste.
- 5
