Brick's Chicken Recipe
A half chicken, deboned and marinated in rosemary, lemon, and garlic before being seared under a hot brick. Served over mashed potatoes and brussels sprouts. Topped with our house lemon thyme beurre blanc.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Lemon Thyme Beurre Blanc
Method
Preparation
- 1
- 2
Prepare the Mashed Potatoes
Boil the cubed potatoes in salted water until tender. Drain, then return to the pot. Add butter and heavy cream, mashing until smooth. Season with salt and pepper to taste.
- 3
Roast the Brussels Sprouts
Preheat the oven to 400°F (200°C). Toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 20-25 minutes, until golden and tender.
- 4
Make the Lemon Thyme Beurre Blanc
In a small saucepan, sauté shallots in a little butter until translucent. Add white wine, lemon juice, and thyme. Reduce the mixture by half, then whisk in cold butter until emulsified. Season with salt and pepper.
- 5
Cook the Chicken
Heat a heavy skillet over medium-high heat. Place the marinated chicken skin-side down and cover with a heavy brick wrapped in aluminum foil. Sear for 6-8 minutes until golden brown, then flip and cook for another 6-8 minutes until cooked through.