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Chicken Under a Brick with Meyer Lemons
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  • total
  • prep
222 calories/serving

Recipe Filed Under
Chicken, Fruit, Skillet, Baking, Healthy, Main Dish, Dinner

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    • Ingredients

    Serves:

      • 3 tablespoons Dijon mustard
      • 1 tablespoon olive oil
      • 1 tablespoon herbes de Provence
      • 1 3-pound chicken, cut into pieces, skin intact
      • 3 Meyer lemons, thinly sliced
      • 2 bricks, wrapped in two layers of aluminum foil

    Directions

    Preheat the oven to 400ºF.

    Place the mustard, olive oil, herbes de provence in a small bowl. Whisk to combine. Spoon the mustard mixture under the skin on the chicken and refrigerate over night. Heat a large skillet over high heat. Coat with cooking spray.

    Place the chicken pieces, skin side down into the skillet and press the bricks on top. Reduce the heat to low and cook 10 to 12 minutes until the skin is golden. Slide into the oven and bake 1 hour without removing the bricks. Remove the bricks, and transfer the chicken to a plate. Pour the oil and excess fat out of the skillet. Heat over medium heat and add the lemons. Cool 5 minutes before slicing, removing the skin, and serving.

    Nutrition Facts

    Per Single Serving / Serves 6 Total
    Calories 222Calories from fat 90
    Total Fat 10gm15%Saturated Fat 1gm5%
    Cholesterol 79mg26%Sodium 359mg15%
    Total Carbohydrates 8gm3%Fiber 3gm3%
    Protein25gm

    Nutrition Facts provided by: Jennifer Iserloh

    * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available.

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    6 Comments

    Filter by:
    maryshannon105

    Am pretty much sure that this recipe is delightful! I enjoy making this cuisine and it really made me satisfied. More so, this considered one of my favorite dishes! I also love “All-American Chocolate Cake”, “Beef Fillet with Red Wine” and “ Pigeon with Wild Fountain Cress”. I discovered all of these at www.gourmetrecipe.com and www.gourmandia.com. Try to visit those sites including www.allthemeat.com and explore your new favorite dishes. Have fun!

    January 14 2012 at 4:03 AM Report abuse rate up rate down Reply
    William H Hill

    Are they talking about bricks like you would use to build a house? I don't think a brick would taste very good with chicken. That would hurt my teeth. What would you cut it with?

    October 23 2011 at 5:17 PM Report abuse rate up rate down Reply
    lorrink13

    Too complicated!

    September 29 2011 at 1:06 PM Report abuse rate up rate down Reply
    nspad

    looking for baking recipe italian tarrales w/black pepper

    July 11 2011 at 11:04 AM Report abuse rate up rate down Reply
    lexirzepka

    herbes de Provence are herbs of Provence, an area in southern France. http://www.foodnetwork.com/recipes/emeril-lagasse/herbs-de-provence-recipe/index.html

    June 18 2011 at 2:37 PM Report abuse rate up rate down Reply
    alcam2235

    All recipes I look at have something I have never heard of......such as "herbes de Provence." What is this? I have to cook my own meals since my wife (married 51 years) passed away and I do pretty well for myself and I can cook pretty good as long as it is simple with simple ingrediants.

    April 28 2011 at 9:49 PM Report abuse rate up rate down Reply

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