Ingredients
- 1 whole roasting chicken
- 1/4 cup olive oil
- 1 handful fresh parsley
- 4-5 sprigs fresh thyme
- 3-4 each sage leaves
- 8-10 each fresh chives
- 1 sprig fresh rosemary
- 2 stems fresh dill ferns
- 3 cloves garlic
- 1 each salt to taste
- 1 each black pepper to taste
Recipe Description
I just recently learned that the technique I use to make “chicken under brick” is in real cooking terms call “spatchcock”. What that is, is removing the backbone of the chicken, breaking the breast bone so the chicken will lay flat open.
In this recipe for Herbaceous Chicken Under Brick I utilized the fresh herbs from our garden to create a simple and aromatic marinade for the chicken. What happens is you get a crispy outer skin flavored with the herbs, moist and juicy chicken and in the end those herbs flavor an easy pan sauce you can make to pour over the chicken.
We served our chicken with fresh carrots and some roasted canned potatoes. Yes I said canned potatoes. Canned potatoes brown up in a skillet or oven very nicely and are also inexpensive as well.
I think you’ll adore this method of cooking the chicken and also love how moist it is. The fresh herbs ~ well they just totally work together to elevate what could be a drab chicken.
