This is what I cook… when I want to DO NOTHING…
You can find the recipe at Chicken in a Brick Recipe…
It’s also what I cook whenever Thierry returns from a trip… to welcome him back into the fold…
HE taught me this method… and indeed this recipe… but has now conveniently forgotten where to find the kitchen 🤔
The brick I use was his Mother’s… it must be 30 years old!!
But you can still find them on Amazon… Clay Bricks…
There’s NO involvement once everything is deposited in the oven, and it’s just an assembly job prior to that moment… NICE 👍
Chicken In A Brick!!
Peel some Carrots and throw them in whole… add a peeled and halved Onion… and a couple of Garlic Cloves…
If I have some fresh Ginger, I plop that in, too…
Put your lovely Chicken on top of the veggies…
Pour over about a cup of low sodium Soy Sauce…
About 1/4 cup of Honey…
Some Herbs de Provence…
Put on the lid and bung it in a COLD oven that you then heat up to 425…
As I explained, this particular brick is VERY OLD and has had countless Chickens in it… so I never bother to soak the brick first in cold water… but I think that is what you’re SUPPOSED to do!!
I BELIEVE the moisture then releases from the brick when it comes up to temperature and helps to keep the Chicken super moist…
HOWEVER… I don’t bother… and it’s ALWAYS DELICIOUS… probably my MOST REPEATED DINNER!!
Now take some Spuds…
Wash and dry…
Place them in the same oven around the brick… this size (small) will take 1 1/4 hours if the oven is up to temp…
I like a nice crusty jacket…
Larger ones I put in at the same time I put the brick in… for the full 2 hours!!
When you take that lid off, the whole world melts away… and you are transported to food heaven!!
Plate up the Chicken and let it rest… it will fall off the bone… and might look blacker than mine in the photo, but it won’t be burnt!!
Decant the self-made Gravy into a gravy separator… the Chicken releases quite a lot of Fat!!
Slice the Carrots and add to the plate…
Rescue the Potatoes…
If you like a crisp skin as I do, immediately cut into the top to lease the steam… otherwise the steam inside these Potatoes will cause the skin to become soft…tuck in some Butter now too!!
I had some cream Butter and Salt mixture left from my mash the other night… I warmed it up and poured it into each lovely, delicious, fleshy opening!!
I put some frozen Sweetcorn in the microwave… and threw in a few remaining Peas I had in a bag in the freezer!!
Dinner is DONE!!
Everyone’s HAPPY 😋💃🏼
