Brick in the wall bird with salsa verde

  • Preparation Time10 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy

For the chicken

1 whole chicken (2kg to 3kg)
1 tsp dried rosemary
1 tsp white pepper
1 tsp paprika
1 tsp salt
1 tsp granulated garlic
1/2 tsp dried oregano
1/2 tsp dried sweet basil
2 tbsp extra-virgin olive oil

For the salsa verde

20g fresh basil leaves
20g fresh parsley leaves
1/2 tsp red chilli flakes
1 tbsp chopped garlic
1/2 tsp capers
1 tsp anchovy paste
2 tbsp chopped roasted red pepper from a jar
10g chopped onion
30ml lemon juice
75ml extra-virgin olive oil
Salt
Special equipment: 4 bricks covered in aluminium foil
For the chicken:
1) Remove the backbone of the chicken. Split the breast plate and press down on the chicken on all joints to flatten it.

2) In a small bowl, mix together the rosemary, white pepper, paprika, salt, garlic, oregano and basil. Rub the mixture under the skin of the chicken and inside the cavity.

3) Heat the oil in a large saute pan over a medium-high heat with oil, and place chicken skin side down. Place another large saute pan on top of the chicken, and place 4 bricks inside the top pan.

4) Cook on a medium-high heat, for 7 to 10 minutes on both sides, or until the internal temperature of the meat reaches 75C on an instant-read thermometer.

5) Remove the chicken to a cutting board and leave to rest for 5 minutes before slicing. Serve with the salsa verde.

For the salsa verde:
1) In a food processor, puree all ingredients except the oil and salt until smooth.

2) With the machine running, slowly add the oil until well combined. Season with salt, to taste.

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