Try this recipe for brick chicken from Reader's Digest Editor-in-Chief Liz Vaccariello's latest book, The 21-Day Tummy Diet Cookbook. Cover a brick with foil and use it to weigh down the chicken as it cooks to help sear in healthy spices and lots of flavor.
- 3/4 teaspoon coarse kosher salt
- 1/2 teaspoon ground coriander
- 1/4 teaspoon black pepper
- 4 bone-in, skin-on chicken breast halves
- 1/4 cup fresh flat-leaf parsley leaves
- 2 lemons, one thinly sliced and one cut into wedges
- 1 tablespoon extra-virgin olive oil
- Preheat the oven to 375 degrees F.
- Combine the salt, coriander and pepper in a small bowl.
- Run your fingers under the skin of the chicken and lift it up, but do not remove it. Rub the flesh with the spice mixture, and top with the parsley and lemon slices. Pull the skin down and over the lemon.
- In a large ovenproof skillet, heat the oil over medium heat. Place the chicken, skin side down, in the skillet and place a heavy weight, such as a brick, on top. Cook for five minutes, then transfer the skillet to the oven, with the weight on top, and bake for 10 to 12 minutes, or until the skin is richly brown.
- Remove the weight, turn the chicken over and bake, uncovered, for 10 minutes longer, or until the chicken is cooked through. Remove the skin before eating. Serve with lemon wedges.
256 calories per serving
41 grams of protein
8 grams of fat
2 grams carbohydrates
461 mg sodium