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Video: Ryan Scott’s brick chicken

TODAY recipes
updated 8/14/2009 5:15:26 PM ET 2009-08-14T21:15:26

Recipe: Brick chicken

Ingredients
  • 1 small organic chicken, no more than 3.5 pounds
  • 1/4 cup corn oil
  • 1/4 cup olive oil
  • Large strips of zest from 1 lemon
  • 1 head of garlic cut in half and crushed
  • Half bunch of basil, bruised
  • 1 tsp honey
  • 1 tsp ground black pepper
  • 1 tsp kosher salt
  • Salt and pepper
  • 2 tbsp Dijon basil vinaigrette (see vinaigrette recipe below)
Preparation

Preheat oven to 425° and wrap 2 bricks with aluminum foil.

Remove the backbone and split the chicken in half (or even better, have your butcher at your favorite grocery store do it for you). Mix together 1/2 cup olive oil, large strips of lemon zest, honey, garlic and bruised basil. Toss all ingredients into a large zip-lock bag and marinate the chicken in the mixture for at least 1 hour in the refrigerator.

Place a cast-iron skillet over medium-high heat for about 3-5 minutes. Put 1/4 cup corn oil into the hot skillet and give it at least one minute to heat up.

Remove the chicken from the marinade, making sure that no pieces from the marinade (like garlic or zest) are stuck to the chicken. Season the chicken all over with salt and pepper. Place the chicken halves in the skillet, skin side down. Take 2 bricks wrapped in aluminum foil and set them on top of the chicken. The bricks will flatten the chicken, which will give you a crispy skin.

Cook on the stovetop for 8-10 minutes. Check the chicken every few minutes to make sure that you are not burning the meat, and then transfer the weighted skillet to a preheated 425 degrees oven. Roast for 15 minutes.

Remove the bricks and use a spatula to loosen the chicken from the pan, and try not to rip the beautiful crispy skin. Place the chicken back in your pan and lightly brush the cavity and legs of chicken with about 2 tablespoons of Dijon basil vinaigrette and roast in the oven for 3-5 more minutes.

Serving Size

Makes 3 to 4 servings

Recipe: Dijon basil vinaigrette (DBV)

Ingredients
  • 1 1/2 tbsp lemon juice
  • 3 tbsp Grey Poupon Dijon mustard
  • 1 tbsp sherry vinegar
  • 1 tbsp cold water
  • 1 tsp salt
  • 1 cup extra-virgin olive oil
  • 1 cup corn oil
  • 3 tbsp minced basil
Preparation

In a medium bowl, whisk lemon juice, sherry vinegar, Dijon mustard, water and salt. Gradually mix in oils until you have obtained a creamy vinaigrette.

Lastly, fold in the minced basil.

Serving

If you want this vinaigrette to last longer, portion as much as needed, then add basil.

Recipe: Summer panzanella salad with cherry tomatoes, sweet corn, feta and Dijon basil vinaigrette

Ingredients
  • 1 cup of halved cherry tomatoes
  • 1/2 cup cooked chick peas, drained
  • 1 cup cooked sweet yellow corn
  • 1/2 red onion, sliced thin
  • 1/4 cup crumbled feta
  • 1 cup warm panzanella croutons
  • 1 cup wild arugula (or spinach)
  • 1/4 cup DBV, or dress to your liking
  • Salt and pepper to taste
Preparation

In a medium-large bowl, add tomatoes, chick peas, corn, onions, feta and toss with dressing. Let sit for 5 minutes so flavors can marry. Then add warm croutons and arugula and season with salt and pepper. This is where you will adjust the dressing to your preference (I always base it off the flavor and moisture of the croutons).

Serving Size

Makes 3-4 servings

Recipe: Panzanella croutons

Ingredients
  • 1 1/2 cups day-old bread (1/2-inch cubes)
  • 1 1/2 tablespoons Parmesan cheese
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 tablespoons melted butter
  • 1/2 tsp salt
Preparation

Dice bread into half-inch cubes, toss with all ingredients and bake. Stir once or twice until the croutons are crisp and lightly colored, about 15 minutes.

Serve hot and add to salad.

Recipe: Kathie Lee and Hoda's summer sparkling sangria

Ingredients
  • 2 ripe peaches, pitted and sliced
  • 1 cup seedless reds grapes, halved
  • 1 cup seedless green grapes, halved
  • 2 lemon slices
  • 2 ounces peach brandy
  • 1 ounce Ketel One Citron
  • 1 tbsp sugar
  • 1 bottle of Barefoot Bubbly Brut Cuvee, chilled
  • 12 ounces club soda
  • About 3 cups ice cubes (optional)
Preparation

In a large 1/2 gallon glass pitcher, combine the peach slices, grapes and lemon slices. Add the peach brandy, Ketel One Citron and sugar and stir until the sugar has dissolved. Refrigerate for at least 2 hours or as long as overnight, allowing the fruit to marinate.

When ready to serve, add Barefoot Bubbly Brut Cuvee and the club soda; stir gently with a long-handled wooden spoon. Fill highballs with ice cubes and slowly pour sangria over ice, allowing fruit pieces to fall into the glasses.

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