Ingredients and Weight:
- Whole chicken (3-4 pounds)
- Olive oil (2 tablespoons)
- Lemon (1, juiced)
- Garlic (6 cloves, minced)
- Oregano (1 teaspoon, dried)
- Thyme (1 teaspoon, dried)
- Salt and pepper to taste
- Brick wrapped in aluminum foil
Preparation Time:
30 minutes
Cooking Time:
1 hour 15 minutes
Difficulty Level:
3 (Medium)
Preparation Method Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, combine olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper. Mix well.
- Remove the giblets from the chicken cavity and discard. Rinse the chicken inside and out with cold water and pat dry with paper towels.
- Place the chicken in the bowl with the marinade and rub it all over to coat. Let marinate for at least 30 minutes.
- Remove the chicken from the marinade and place it breast-side up on a baking sheet lined with aluminum foil.
- Place the brick wrapped in foil on top of the chicken and press down firmly.
- Bake for 1 hour 15 minutes, or until the internal temperature of the chicken reaches 165 degrees F (74 degrees C).
- Let the chicken rest for 10 minutes before carving and serving.
Nutritional Information:
Per serving (1/8 of the chicken):
- Calories: 350
- Fat: 20g
- Protein: 40g
- Carbohydrates: 0g
Dish Characteristics:
- Juicy and tender chicken
- Savory and flavorful seasoning
- Crispy skin
- Perfect for a special occasion dinner
User Comments:
- "This chicken was absolutely delicious! The marinade made it so moist and flavorful."
- "The brick on top really does make a difference in keeping the chicken moist."
- "I love how easy this recipe is to make. It's perfect for a weeknight dinner."
- "This chicken is a hit at every party I bring it to."
- "The leftovers are just as good as the fresh chicken."
Special Precautions and Tips:
- Make sure the brick is wrapped in aluminum foil to prevent it from rusting.
- If you don't have a brick, you can use a cast-iron skillet or heavy pot.
- Let the chicken rest before carving to allow the juices to redistribute.
