Brick chicken with herb butter
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 2 olive oil whole chicken legs
- 4 cloves garlic, unpeeled
- 4 sprigs thyme
- 50g butter
- a small handful tarragon, chopped
- a small handful flat-leaf parsley, chopped
Method
- STEP 1
Salt the chicken legs. Heat a heavy ovenproof frying pan with a little oil then put the legs in skin-side down. Add the garlic and thyme sprigs. Slip over a sheet of foil then put another heavy pan on top so it covers and weighs down the chicken. Add some weight to the top (a brick wrapped in foil is perfect, otherwise use tin cans). Turn the heat down and keep cooking for 15 minutes.
- STEP 2
Heat the oven to 190C/fan 170C/gas 5. Take off the brick, top pan and foil. Turn the chicken then put in the oven for another 15 minutes. Mash the butter and herbs and add to the pan for the last 5 minutes.
