Brick Chicken Recipe
brick-pressed chicken, preserved lemon butter, pearl onions, roasted garlic, parsley, baguette
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Ingredients
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Main Ingredients
Preserved Lemon Butter
Vegetables
Serving
Method
Preparation of Chicken
Prepare the Chicken
Rinse the whole chicken and pat dry with paper towels. Season the inside and outside of the chicken generously with salt and black pepper.
Making Preserved Lemon Butter
Cooking the Chicken
Cook the Chicken
Cook the chicken for about 45-50 minutes, flipping halfway through. The chicken is done when the internal temperature reaches 165°F (75°C) and the skin is golden brown and crispy.
Add Vegetables
In the last 15 minutes of cooking, add the peeled pearl onions and unpeeled garlic cloves around the chicken in the skillet or grill. Drizzle with olive oil and season with salt and pepper.
Finishing Touches
Rest the Chicken
Once cooked, remove the chicken from the heat and let it rest for 10 minutes before carving. This allows the juices to redistribute.
Serve
Carve the chicken and serve with roasted garlic, pearl onions, and a generous dollop of preserved lemon butter on top. Garnish with fresh parsley and serve alongside slices of baguette.