Brick in the Wall Bird with Salsa Verde

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 (4 to 6-pound) chicken
  • 1 teaspoon dried rosemary
  • 1 teaspoon white pepper
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried sweet basil
  • 2 tablespoons extra-virgin olive oil
  • Salsa Verde, recipe follows
  • Special equipment: 4 bricks covered in aluminum foil
  • Salsa Verde:
  • 1/2 cup fresh basil leaves
  • 1/2 cup fresh parsley leaves
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon chopped garlic
  • 1/2 teaspoon capers
  • 1 teaspoon anchovy paste
  • 2 tablespoons chopped jarred roasted red bell pepper
  • 1 tablespoon chopped onion
  • 2 tablespoons lemon juice
  • 1/3 cup extra-virgin olive oil
  • Salt
Directions

Remove the backbone of the chicken. Split the breast plate and press down on the chicken in all joints to flatten it.

In a small bowl, mix together the rosemary, white pepper, paprika, salt, garlic, oregano, and basil. Rub the mixture under the skin of the chicken and the inside cavity.

Heat a large saute pan over medium-high heat with oil, and place chicken skin side down. Place another large saute pan on top of the chicken, and place 4 bricks inside of the top pan.

Cook on medium-high heat, for 7 to 10 minutes on both sides, or until the internal temperature of the meat reaches 165 degrees F on an instant-read thermometer.

Remove chicken to a cutting board and let rest 5 minutes before slicing. Serve with Salsa Verde.

Salsa Verde:

In a food processor, puree all ingredients but oil and salt until smooth. With machine running, slowly add oil until well combined. Season with salt, to taste.

Yield: 1 cup

Prep Time: 5 minutes

Ease of preparation: easy


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    This recipe is featured in:

    Great Grilled Chicken