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Chicken Under a Brick with Meyer Lemons

Nov

3 tablespoons Dijon mustard

1 tablespoon olive oil

1 tablespoon herbes de Provence

1 3-pound chicken, sliced into parts, skin entire

3 Meyer lemons, lightly chopped

2 bricks, wrapped in two levels of aluminum foil

Preheat the oven to 400ºF.

Set the mustard, olive oil, herbes de provence in a small bowl. Whisk to blend. Spoon the mustard mixing below the skin on the chicken and refrigerate over night. Heat a big skillet through high heat. Coat with cooking spray.

Set the chicken parts, skin side down into the skillet and pressing the bricks on top. Reduce the heat to low and cook 10 to 12 minutes until the skin is golden. Slide into the oven and broil for 1 hour without transferring the bricks. Transfer the bricks, and remove the chicken to a plate. Pour the oil and extra fat out of the skillet. Heat through medium heat and add the lemons. Cool in 5 minutes before slice, transferring the skin, and serving.

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