Skip to main content
Epicurious
Cookbooks

30-Minute Chicken Under a Brick

Recipe information

  • Yield

    4 servings

Ingredients

4 bone-in, skin-on chicken breast halves
4 fresh bay leaves
8 garlic cloves, cracked away from their skins
3 tablespoons extra-virgin olive oil (EVOO), plus more for liberal drizzling
A pile of a few sprigs each of fresh flat-leaf parsley, sage, rosemary, and thyme, finely chopped
2 tablespoons grill seasoning, such as McCormick’s Montreal Steak Seasoning
Zest and juice of 1 lemon
2 romaine lettuce hearts, chopped
1 head of radicchio, shredded
1/2 cup mixed fresh herbs, whatever you have on hand, loosely packed and coarsely chopped
2 tablespoons honey
2 teaspoons grainy mustard
Salt and freshly ground black pepper
Crusty bread, to pass at the table

Preparation

  1. Step 1

    Preheat a heavy-bottomed skillet over medium-high to high heat and preheat the oven to 400°F.

    Step 2

    Loosen the skin on the breasts with your fingers and place a bay leaf and some of the cracked garlic between the skin and the breast. Drizzle the breasts with a liberal amount of EVOO. Mix the finely chopped herbs with the grill seasoning and lemon zest, then coat the breasts liberally with the mix. Place skin side down in the skillet and top with another, smaller skillet. Weight the pan with a brick (or with a heavy can). Cook to crisp the skin, 6 to 8 minutes. Transfer the pan to the hot oven and roast for another 15 minutes, or until done.

    Step 3

    Combine the greens and coarsely chopped herbs in a bowl. In a small bowl, whisk together the honey, mustard, and lemon juice, stream in the 3 tablespoons of EVOO, and season the dressing with salt and pepper. Dress the salad and toss.

    Step 4

    Serve the salad and crusty bread alongside the chicken.

Rachael Ray 365: No Repeats
TagsChicken BreastChickenPoultryMainDinnerNut FreeDairy Free30 Minutes or LessRoastCookbooks
Read More
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
The Most-Saved Recipes in the Epicurious App in March
Like lemony risotto and tandoori-style cauliflower.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
One-Pan Herbed Chicken and Biscuits
Biscuits and gravy, but make it spring.
31 Easter Desserts, Each One Better Than a Chocolate Egg
Like airy lemon chiffon cake and a Cadbury egg–inspired tart.
Essential Easter Recipes for Brunch, Dinner, and Dessert
Grab your Easter basket and hop in—you’ll want to collect each and every one of these fun and easy Easter recipes.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Hot Honey–Glazed Salmon
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.