Lemon Garlic Brick Chicken with Vegetable Rice
Earlier this winter I spent the weekend upstate with a few friends and enjoyed some seriously good eating. In case you missed my insane amount of Instagram stories showing all of this, here are some in-feed posts that can give you a sense of what I’m talking about: a steak pot roast with mashed potatoes and a brick chicken with risotto and gem lettuce salad. While I haven’t been eating a ton of chicken lately, I’m still attracted to a juicy chicken thigh with extra crispy skin. You know the type of crispy skin on a delicious rotisserie chicken?
Well, first, that is my kryptonite. I live for it. But, second, that is what we’re going for here. I’ve found the best way to get that type of skin, unless you’re the owner of a massive rotating cooking vat and able to make a rotisserie chicken, is to make brick chicken. In order to do this, you use weight to apply pressure to the chicken to guarantee that the skin is being pressed onto the skillet it is cooking on (hence, the “brick”). I experimented with a new recipe during that upstate weekend to serve alongside the risotto my friend was making and, it was such a hit, that I decided I needed to share it with all of you.
In order to really explain this process, I knew I should feature this recipe on my new cooking channel, Freckled Foodie Do That Ish, which releases new episodes every Monday over on my IGTV. To make the marinade for the chicken, combine finely chopped garlic, the juice of ½ lemon, olive oil, salt, pepper, and za’atar seasoning in a bowl. Spread this mixture on the skin side of the chicken thighs and set aside. Bring a cast iron skillet over high heat and add 1 tablespoon of butter. Once the butter is melted and the skillet is hot (this is extremely important!), add the chicken skin side down. You want to hear a really nice sizzle when you place down the chicken. Next, add a piece of tinfoil on top of the chicken and then top it with a heavy kitchen appliance, I prefer to use a tea kettle with a bit of water in it. Yes, I know, that sounds absurd, but I promise it works! For a visual, check out the IGTV episode below. Allow the chicken to cook on that side for ~7-10 minutes. Check that the skin is nice and crispy and brown and, if so, flip and cook on the other side for ~5 minutes. Next, remove the skillet from the heat and finish cooking in the oven (or toaster oven!).
The chicken will be juicy, flavorful, and guaranteed to have that desired crispy skin. I promise, you’ll never cook chicken another way! While we paired the chicken with a gem lettuce salad and mushroom risotto upstate, I decided to pair this dish alongside vegetable packed brown rice. Loaded with kale, broccoli, and mushrooms, this side is the perfect combination with the chicken. Plus, there is pecorino cheese to really tie everything together and hit home with that comfort punch.
Lemon Garlic Brick Chicken with Vegetable Rice
ingredients:
- Chicken thighs (4) – skin on bone in
- Garlic (1 clove)
- Lemon (1)
- Kale (1 head)
- Broccoli (1 head)
- Mushrooms (2 cups)
- Rice (1/2 cup)
- Pecorino cheese (1/4 cup) - grated
- Butter (2 tablespoons)
- Ghee (1 tablespoon)
- Olive oil (1/4 cup)
- Za’atar seasoning (1 teaspoon)
- Salt
- Pepper
instructions:
How to cook Lemon Garlic Brick Chicken with Vegetable Rice
- Place the rice in a strainer and run under water for ~30 seconds
- In a hot pot, add 1 tablespoon of ghee
- Once the ghee is melted, place in 1 cup of rice and allow to toast and dry for about 1 minute
- Add in 2 cups of water, cover, bring to a boil, and then cook on a low simmer until all of the water is absorbed
- Peel and finely chop 1 clove of garlic and place in a small bowl
- Add ¼ cup of olive oil, 1 teaspoon of salt, 1 teaspoon of black pepper, ½ teaspoon za’atar seasoning, and the juice of ½ lemon to that bowl and combine well
- Place this mixture on the skin side of the chicken thighs
- Heat a cast iron skillet on high heat and add 1 tablespoon of butter
- Once the butter is melted and the skillet is hot, add the chicken to the skillet, skin side down, on medium-high heat (you should hear a very nice and loud sizzle)
- Cover the skillet with a piece of tinfoil and then place a tea kettle on top, or something else heavy, so that the skin of the chicken is being pushed down on to the skillet
- Cook the chicken on this side for ~7-10 minutes
- Flip the chicken and cover again with the tinfoil & tea kettle and cook or ~5 minutes
- Place the chicken in the oven at 425 degrees for 10 additional minutes of cooking, or until the chicken is fully cooked through
- Cut the broccoli, kale, and mushrooms into small pieces
- Bring another skillet to medium heat and add 1 tablespoon of butter
- Once the skillet is hot and butter is melted, add the vegetables and season with ½ teaspoon of za’atar seasoning, 1 teaspoon of salt, and 1 teaspoon of pepper
- Sauté the vegetables for ~10 minutes
- Add the cooked rice into the skillet with the vegetables and mix in ¼ cup of grated cheese until it is melted
- Top the vegetable rice with the chicken thighs and add the juice of ½ lemon on top
- Serve hot and enjoy
- Gluten Free
- Nut Free