Roasted Spice Rubbed Chicken Under A Brick Food

CHEF JOHN'S CHICKEN UNDER A BRICK

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Use kitchen shears to cut down both sides of the backbone. Remove backbone and discard. Cut through breastbone from the inside until chicken folds out like a book and lays flat.
• Season chicken all over with salt and black pepper, and sprinkle herbes de Provence on the inside. Let chicken sit for 20 to 30 minutes at room temperature; pat dry with paper towels. Brush skin-side of chicken with oil and season again with salt and black pepper.
• Heat an oven-proof cast iron skillet over high heat until very hot, about 5 minutes. Place chicken, skin-side down, in hot skillet and place bricks evenly on top to weigh down chicken.
• Roast chicken in the preheated oven for 25 minutes. Remove bricks, turn chicken over, and continue roasting until juices run clear and meat is no longer pink at the bone, 5 to 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
• Preheat the oven's broiler and broil the chicken until skin is crispy and golden, 1 to 3 minutes.

WHOLE SPICE-RUBBED CHICKEN WITH ROASTED GARLIC AND LEMONS

Steps:

• Preheat the oven to 500 degrees F. Cook the chicken and garlic: Rub the outside of the chicken with 1 tablespoon olive oil and season with salt. Use a fine-mesh strainer to sprinkle an even layer of the paprika and mustard over the whole chicken. Transfer to a shallow baking pan or rimmed baking sheet fitted with a roasting rack and roast for 15 minutes. Then lower the oven temperature to 375 degrees F and loosely cover the top of the chicken with a piece of foil. In a small bowl, toss the garlic with the remaining 2 tablespoons olive oil and season with salt. Arrange the garlic around the chicken. Roast until the chicken juices run clear or the internal temperature reaches 160 degrees F to 165 degrees F, 40 to 50 minutes. Remove the chicken from the oven and allow it to rest for 15 minutes before carving.
• While the chicken is roasting, cook the lemons: In a medium saucepan, combine the sugar, 2 teaspoons salt and the lemons with 3 cups water. Bring to a simmer over medium heat. Add the cinnamon sticks and fennel seeds. Simmer until the liquid becomes slightly syrupy, 10 to 12 minutes. Add the red wine vinegar and cook over medium heat until the lemons become tender when pierced with the tip of a knife, 30 to 35 minutes. Allow the lemons to sit in the hot liquid for 15 minutes, then remove them with a slotted spoon. On a flat surface, cut each lemon into 1/2-inch-thick rounds. Remove the seeds. Set the slices aside in some of the cooking liquid to keep them moist until ready to serve.
• Finish the dish: Arrange the chicken on a serving platter with the garlic around it. Put the baking pan on a burner and simmer any chicken cooking juices over medium heat. Remove from the heat and stir in the drained lemon slices. Return the heat to medium low, taste for seasoning and simmer for 2 to 3 minutes to allow the flavors to come together. Spoon the sauce and lemons around the chicken and roasted garlic.

SAVORY RUBBED ROAST CHICKEN

Steps:

• Preheat oven to 350°. In a small bowl, mix the first eight ingredients., Pat chicken dry and place on a rack in a roasting pan, breast side up. Rub seasoning mixture over the outside and inside of chicken. Place onion inside cavity. Tuck wings under chicken; tie drumsticks together., Roast 2 to 2-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.) Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.

CHICKEN UNDER A BRICK

Steps:

• Spatchcock the chicken: Use kitchen shears to cut out the backbone from the chicken. Lay the chicken breast-side down on a cutting board and use a large knife to cut through the breastbone. Push the chicken down to flatten it out. Cut the wings off at the third joint (at the wing tip). Now locate the thigh bone. Use a small and sharp knife to cut the flesh off away from the bone, working all the way down to the joint. Once you're at the joint, bend the thigh bone back until you hear it pop and use your knife again to help remove the thigh bone completely. Repeat with the remaining thigh bone.
• Turn the chicken over, blot it dry and refrigerate on a large plate or baking sheet, uncovered, overnight to dry out the skin (this will help make it extra crispy). If you have to skip this step, then dry the chicken as best you can with paper towels and refrigerate, uncovered, for as long as you can.
• Sprinkle the chicken generously on both sides with salt and pepper.
• Heat the oil in a large 12-inch cast iron or nonstick skillet over medium-low heat. Lay the chicken, skin-side down, in the skillet. Add the garlic and herbs to the skillet. Now use either 2 bricks wrapped in foil or another heavy, slightly smaller skillet filled with large cans (tomato cans work nicely) directly on top of the chicken. Cook, leaving the chicken mostly undisturbed, checking every once in a while to make sure the skin is browning evenly and not getting too dark too quickly, and adjusting the heat as needed, until almost all of the meat is white (except for the very top of the breast) and the skin is a deep golden brown and crispy, 30 to 35 minutes. Remove the bricks or weighted skillet and turn the chicken over using tongs and/or a spatula, being careful not to rip the skin. Continue to cook until an instant-read thermometer inserted into the thickest part of the breast reads 165 degrees F, 15 to 20 minutes more.
• Remove the chicken and let rest for a few minutes before carving. Serve with lemon wedges.

ROASTED CHICKEN RUB

Steps:

• Stir celery flakes, salt, paprika, garlic powder, onion powder, thyme, sage, black pepper, rosemary, and cayenne pepper together in a bowl. Transfer spice mixture to a spice grinder or food processor and blend until smooth.

SPICE-RUBBED CHICKEN THIGHS

Steps:

• In a small bowl, mix the first eight ingredients. Sprinkle over both sides of chicken., On a lightly greased grill rack, grill chicken, covered, over medium heat or broil 4 in. from heat until a thermometer reads 170°, 6-8 minutes on each side.

SPATCHCOCKED CRISPY HAPPY CHICKEN WITH RICH ORANGE SAUCE

Steps:

• Chicken:.
• Mix salt, pepper, garlic, chili powder, thyme, fennel and cumin.
• Rub chicken under skin and all over the chicken with all of the spice mixture; cover and marinade in refrigerator for 4-24 hours.
• Preheat oven to 450 degrees.
• Heat heavy large cast iron pan over medium high heat, add oil, placing chicken skin side down immediately place a very heavy pan or foil covered bricks on chicken and cook (without moving the chicken) until the skin is a golden brown (check with a tongs) till very crisp about 15 minutes.
• Orange Sauce:.
• Meanwhile melt butter in a medium hot pan; add and saute onions for 3 minutes add garlic, ginger, brown sugar, water, orange juice and zest, lemon juice, rice vinegar, and soy sauce; bring to a boil simmer for 5 minutes.
• Mix together cornstarch and 2 tablespoons cold water or Grand Mariner making a slurry; add the slurry to the sauce whisking all the time to keep the sauce smooth; reduce heat to medium low; and simmer, about 5 minutes.
• Remove the bricks and turn chicken skin side up and finish roasting for 20-25 minutes. Until a thermometer inserted in the thigh registers 160-165 degrees when juices run completely clear, and the skin should be a gorgeous golden-brown, and exceedingly crispy.
• Remove chicken and let rest on a cutting board.
• De fat the pan drippings.
• Add the Orange Sauce to the pan juices. Strain the sauce.
• Pour sauce into a gravy boat drizzle some on a platter and place the chicken on the sauce with crispy crust up.
• Serving immediately with additional sauce and Longevity noodles or rice.

CHICKEN UNDER A BRICK

Steps:

• Preheat oven to 400°F. In a bowl, mix all spice mixture ingredients. Dust chicken with spice mix (store extra in a glass jar); sprinkle with salt and pepper. Coat a cast-iron frying pan or ovenproof sauté pan with cooking spray. Heat pan over medium-high heat 1 minute. Place chicken skin side down in the pan. Rest a heavy weight such as a foil-wrapped brick on top. (Or use another heavy ovenproof skillet or pan to keep skin of chicken in contact with the hot pan.) Lower heat; cook 6 minutes. Put the pan, weight and all, in the oven and cook 8 minutes more. Serve with lemon wedges, if desired, and asparagus or a seasonal green.

ROASTED SPICE-RUBBED CHICKEN UNDER A BRICK

Steps:

• Rinse the chicken and pat dry with paper towels. In a bowl, mix together the cumin, salt, cinnamon, allspice, pepper, and turmeric. Pat the mixture onto the chicken and wrap it tightly in plastic wrap. Refrigerate for 12 hours.
• Remove the chicken from the refrigerator 1 hour before cooking. Place a 14-inch skillet or heavy-duty roasting or baking pan in the oven, along with 2 foil-wrapped bricks, and preheat the oven to 500°F for 15 minutes.
• Rub the chicken with the olive oil and press it flat. Wearing oven mitts, remove the pan from the oven and press the chicken, skin side down, on the pan. Place a brick on top of each chicken half. (Instead of the foil-wrapped bricks, you can preheat another baking sheet and/or a heavy heatproof object such as a thick cast-iron skillet to use as a weight. Place the baking sheet on top of the chicken and weigh it down with the weight.) Roast for 30 minutes. Garnish the chicken with cilantro and serve with lemon wedges.

CHICKEN UNDER A " BRICK" WITH ROASTED POTATOES

Steps:

• Technique: Butterfly a chicken by cutting along the length of one side of the backbone. Turn chicken and cut along the other side of backbone and remove it. Turn chicken breast side up and flatten chicken with the palm of your hand. Then pound it with the flat side of a mallet to a fairly even thickness. Season the chicken with salt and pepper.
• Adjust an oven rack to the lowest position and heat oven to 450°F.
• Heat 1 teaspoon oil in a heavy bottomed 12-inch ovenproof nonstick pan over med-high heat until it begins to smoke. Swirl oil to coat the pan. Place the chicken skin side down in the pan and reduce heat to med. Place the weight on the chicken and cook until evenly brown for about 25 minutes, checking every 5 minutes or so. The chicken should be fairly crisp and brown after 20 minutes, if not turn up to med-high heat and continue to cook until well-browned.
• Mix the remaining oil, garlic, 1 1/2 tsp thyme, rosemary, pepper flakes, lemon juice, 1/2 tsp salt and 1/4 tsp black pepper in a small bowl.
• Using tongs, carefully transfer chicken to a plate with the skin side up.
• Pour off any fat from pan and add the potatoes, sprinkling them with 1/4 tsp salt, 1/8 tsp black pepper and the remaining thyme. Place the chicken skin side up on the potatoes and brush the skin with the thyme-lemon juice mixture.
• Transfer pan to oven and roast until the thickest part of the breast registers 160°F on a meat thermometer 10-15 minutes. Transfer chicken to a cutting board and let rest 10 minutes.
• Return the potatoes to the oven and roast until browned and cooked through about 10 minutes.
• Using a slotted spoon, transfer potatoes to a large bowl leaving fat behind. Toss the potatoes with parsley. Cut the chicken in to pieces and serve with lemon wedges.