What's for Dinner Wednesday~

Yes, I realize it is Thursday...but this one was too good not to share, even a day late!  I have missed sharing our yummy home cooked meals with all of you.  I took a bit of time off over the holiday season to spend time with family and friends, but am looking forward to posting in the coming weeks.

Our oldest gave her dad The Hell's Kitchen Cookbook, recipes from the Kitchen, for Christmas.  She knows we are big fans of the show.

The first recipe we decided to try was Brick Chicken with Herb Gremolata.  It was a definite winner.  Super easy, and quite delicious.

BRICK CHICKEN WITH HERB GREMOLATA

Gremolata
1 TBS finely minced lemon peel
1/4 C finely chopped parsley
1 TBS fresh tarragon
2 TSP finely minced garlic

Brick Chicken
1 whole 3-4 pound chicken, backbone removed, trimmed of excess fat, rinsed, and dried (we used 3 whole legs/thighs instead...honestly you can use whatever pieces you like)
Kosher salt and freshly ground black pepper to taste
2 TBS extra virgin olive oil, divided
1 lemon, cut into quarters

For the Gremolata

Mix ingredients in a small bowl and set aside.

For the Brick Chicken

Preheat the oven to 500*F

Mix 1 TBS olive oil and salt and pepper together in a small bowl.  Place the chicken on a cutting board, skin side down.  Using your hands, press firmly on the breastbone to flatten the breast. (you can skip this step with certain pieces) Brush the chicken on both sides with the olive oil mixture.

Heat an ovenproof skillet (preferably nonstick if you have one) large enough to hold the flattened chicken over medium-high heat for about 3 minutes.  Put remaining olive oil in the pan and wait about 30 seconds for it to heat up.

Place the chicken in the skillet, skin side down; weight it with another skillet or with one or two bricks wrapped in aluminum foil.  The idea is to flatten the chicken by applying weight evenly over its surface.

Cook over medium-high heat for 5 minutes, then transfer to the oven.  Roast for 15 minutes more.  Take the pan out of the oven and remove the weights; turn the chicken over and roast 10-15 minutes more, or until the juices run clear or an instant-read thermometer inserted into the thickest part of the thigh registers 165*F.

To Plate

Serve the chicken topped with herb gremolata and lemon wedges on the side (or cut the chicken into parts and serve with herb gremolata and lemon wedges)

We served it alongside sauted Garlic Spinach.

We can't wait to try some of the other recipes from the cookbook.  Enjoy!!