Ingredients
- 1 chicken, 3 1/2 pounds
- 4 garlic cloves
- 1 cup parsley leaves
- 2 tablespoon extra-virgin olive oil
- 1 chicken, 3 1/2 pounds
- 4 garlic cloves
- 1 cup parsley leaves
- 2 tablespoon extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1/4 cup extra-virgin olive oil
- 1/2 cup white wine
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon crushed red pepper
Preparation
Baking Directions:
Wash the chicken under cold running water and pat dry.
Remove the wing tips and the backbone.
Finely chop garlic and parsley and combine with the zest, 2 tablespoons of olive oil, set aside.
Combine the ingredients for the marinade and set aside.
Lay the chicken flat in a large, deep dish, skin side up.
Stuff the garlic-parsley-zest mixture evenly under the skin of the chicken.
Pour the vinegar-wine marinade over the chicken, then cover and refrigerate overnight.
Turn the chicken in the marinade two or three times.
When ready to cook pre-heat the oven to 400 degrees F.
Heat 2 tablespoons olive oil in a 12-inch cast-iron pan or other pan large enough to hold the chicken.
Place the chicken skin side down in the pan and weigh it down with the 2 clean bricks wrapped in foil.
Cook over medium heat for 5 minutes, then place the skillet and bricks in the oven for 20 minutes.
After oven roasting carefully remove the heavy bricks, turn the chicken over, and cook an additional 12-15 minutes or until the chicken is fully cooked.
Remove the pan from the oven and allow cooling slightly before cutting the chicken into serving portions.