Brick Chicken with Tuscan Herbs & Sauce
Our Brick Chicken recipe makes a perfectly roasted chicken in a fraction of the time, so you can enjoy this dish any night of the week. Since the chicken is butterflied, it is easy to get the garlic herb mixture into every nook and cranny for fabulous flavor in every bite. The weight of the brick presses the chicken down into the heat of the pan for better browning. The flavor of the Tuscan herb mixture in the drippings makes the pan sauce so delicious, you will want to soak up every d
Ingredients
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 tablespoon chopped fresh thyme leaves
3 cloves garlic, coarsely chopped
3 tablespoons extra virgin olive oil
4.5 pounds whole chicken, butterflied
1 cup Swanson® Crafted Roasted Chicken Broth
1 tablespoon butter
1 tablespoon chopped fresh sage leaves
1 tablespoon chopped fresh thyme leaves
3 cloves garlic, coarsely chopped
3 tablespoons extra virgin olive oil
4.5 pounds whole chicken, butterflied
1 cup Swanson® Crafted Roasted Chicken Broth
1 tablespoon butter
Instructions
Heat the oven to 450°F. While the oven is heating, stir the rosemary, sage, thyme, garlic and oil in a large bowl. Season chicken as desired. Add the chicken to the oil mixture and turn to coat. Cover a brick with heavy-duty aluminum foil (if you don't have a brick, use a heavy pot or skillet- the idea is to put something heavy on top of the chicken to press it into the bottom of the hot pan for better searing).
Heat a 12-inch ovenproof skillet over medium-high heat. Place the chicken, breast-side down, in the hot skillet. Cook for 5 minutes.
Top the chicken with the foil-wrapped brick, then place the skillet in the oven and roast for 20 minutes. Remove the brick and turn the chicken over. Roast for 15 minutes or until the chicken is cooked through.
Remove the chicken to a cutting board, cover and keep warm. Separate the fat from the drippings by spooning off the fat or using a fat separator. Reserve 1/4 cup drippings and return to the skillet. Add the broth to the skillet and heat over medium-high heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Cook for 3 minutes or until the mixture is thickened. Add the butter and stir until melted. Season to taste. Serve the pan sauce with the chicken.
Heat a 12-inch ovenproof skillet over medium-high heat. Place the chicken, breast-side down, in the hot skillet. Cook for 5 minutes.
Top the chicken with the foil-wrapped brick, then place the skillet in the oven and roast for 20 minutes. Remove the brick and turn the chicken over. Roast for 15 minutes or until the chicken is cooked through.
Remove the chicken to a cutting board, cover and keep warm. Separate the fat from the drippings by spooning off the fat or using a fat separator. Reserve 1/4 cup drippings and return to the skillet. Add the broth to the skillet and heat over medium-high heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Cook for 3 minutes or until the mixture is thickened. Add the butter and stir until melted. Season to taste. Serve the pan sauce with the chicken.
Brick Chicken with Tuscan Herbs & Sauce
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Our Brick Chicken recipe makes a perfectly roasted chicken in a fraction of the time, so you can enjoy this dish any night of the week. Since the chicken is butterflied, it is easy to get the garlic herb mixture into every nook and cranny for fabulous flavor in every bite. The weight of the brick presses the chicken down into the heat of the pan for better browning. The flavor of the Tuscan herb mixture in the drippings makes the pan sauce so delicious, you will want to soak up every d
Instructions
Heat the oven to 450°F. While the oven is heating, stir the rosemary, sage, thyme, garlic and oil in a large bowl. Season chicken as desired. Add the chicken to the oil mixture and turn to coat. Cover a brick with heavy-duty aluminum foil (if you don't have a brick, use a heavy pot or skillet- the idea is to put something heavy on top of the chicken to press it into the bottom of the hot pan for better searing).Heat a 12-inch ovenproof skillet over medium-high heat. Place the chicken, breast-side down, in the hot skillet. Cook for 5 minutes.Top the chicken with the foil-wrapped brick, then place the skillet in the oven and roast for 20 minutes. Remove the brick and turn the chicken over. Roast for 15 minutes or until the chicken is cooked through.Remove the chicken to a cutting board, cover and keep warm. Separate the fat from the drippings by spooning off the fat or using a fat separator. Reserve 1/4 cup drippings and return to the skillet. Add the broth to the skillet and heat over medium-high heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Cook for 3 minutes or until the mixture is thickened. Add the butter and stir until melted. Season to taste. Serve the pan sauce with the chicken.
Ingredients
1 tablespoon chopped fresh rosemary leaves1 tablespoon chopped fresh sage leaves1 tablespoon chopped fresh thyme leaves3 cloves garlic, coarsely chopped3 tablespoons extra virgin olive oil4.5 pounds whole chicken, butterflied1 cup Swanson® Crafted Roasted Chicken Broth1 tablespoon butter
