Recipes Char grilled chicken cooked under a brick

Recipes Char grilled chicken cooked under a brick

Recipes Char grilled chicken cooked under a brick

Recipes Char grilled chicken cooked under a brick If you’re sure to rule the roost with this Tuscan-style crispy-skinned chargrilled chicken. Char grilled chicken cooked under a brick


  • 600g chat potatoes
  • 1. 6kg chicken, rinsed, patted dry with paper towel
  • 6 cloves garlic
  • 1 tablespoon finely chopped rosemary
  • 125ml (1/2 cup) extra virgin olive oil
  • 2 tablespoons oregano leaves
  • 1 long red chilli, seeded, finely chopped
  • 200g grape tomatoes
  • 55g (1/3 cup) pitted kalamata olives, halved
  • 1/2 tablespoons caramelised red wine vinegar (see note)
  • Lemons cheeks, to serve


  • Step 1 Wrap 2 bricks or the base of a heavy, ovenproof frying pan in foil. Place in the stove and preheat to 250C. Heat with regard to at least 20 moments or until needed.
  • Stage 2

    Meanwhile, place potatoes in a pan and add enough water to just cover. Bring to the boil over medium heat, then cook for 15 minutes or until tender. Empty, cool slightly, then cut in half. Using a fork, scrape cut surface of potatoes to roughen (this helps potatoes to crisp when fried). Cool completely.

  • Stage 3

    To prepare chicken, place on a work surface. Using a sharp knife or poultry shears, cut down either side of the spine to open body. Discard backbone. Change chicken skin-side down, then cut in half along the breastbone. Using your fingers, remove rib bones and discard. Turn wings at the first joint to dislocate them, then cut through the combined and discard wing ends. Using a fork, prick chicken all over.

  • Step 4 Roughly chop garlic, scatter over 1 teaspoon salt, then always chop to a paste. Place garlic mixture, rosemary and 80ml (1/3 cup) oil in a small bowl, then tear over 1 tablespoon oregano leaves. Carefully slide your fingers under the skin of each chicken half, then spread three-quarters of the plant mixture over flesh. Rub the remaining plant mixture all over the outside of chicken.
  • Stage 5

    To cook chicken, heat a large chargrill or frying pan over medium heat. Place chicken halves, skin-side down, in pan, then immediately weigh down with hot bricks or another frying pan (if using frying pan, add 4 cans to pan to weigh down). Cook for 20 moments or until skin is dark golden. Remove bricks, turn chicken over, replace bricks and cook for a further 20 minutes or until the juices of the chicken run clear when the thickest part of a thigh is pierced. Remove bricks and transfer chicken to a plate to rest for 10 minutes.

  • Step 6

    Meanwhile, warmth leftover 2 tablespoons oil in a heavy-based frying pan over high warmth. Add potatoes, cut-side down, and cook, without having stirring, for 2 minutes or until cut side is golden. Change over and cook for a further 2 minutes or until golden. Add chilli, tomatoes and olives. Toss with regard to 1 minute or until tomatoes are softened slightly. Add vinegar. Toss to combine.

  • Step 7 Spoon potato mixture onto a platter and top with chicken. Scatter with leftover 1 tablespoon oregano leaves and function with lemon cheeks.