Categories: Chicken
Ingredients
- 1/3 cup olive oil
- 3 tbsp chopped fresh rosemary
- 3 tbsp chopped fresh sage
- 2 tbsp very finely minced garlic
- 1 1/2 tsp red pepper flakes
- Kosher salt
- 1 1/2 tsp black pepper
- Grated zest of 2 lemons, plus 2 skin-on lemons, quartered
- 4 bone-in, skin-on chicken breasts
- 2 tbsp canola oil
- 2 bricks
Directions
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In a bowl, combine the olive oil, rosemary, sage, garlic, red pepper flakes, 1 1/2 tsp salt, the pepper and lemon zest. Pat the chicken dry and place it in a baking dish. Rub the herb mixture all over the chicken, cover, and refrigerate for at least 2 hours and up to 24 hours.
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Double-wrap the bricks in heavy duty foil. Heat a large cast-iron skillet over medium-high heat until hot. Add the canola oil, then add the chicken, skin-side down, and weight it down with the bricks. Cook, without moving the chicken, for 7 to 9 minutes, or until the underside is crisped and mahogany brown. Remove the bricks, flip the chicken, weight it down with the bricks again and continue to cook until the underside is browned and the meat is cooked through, 7 to 9 minutes.
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Remove the chicken from the pan, add the quartered lemons, and sear until slightly charred and caramelized, about 2 minutes per side. Serve the chicken with more salt to taste and the charred lemons for squeezing.