Tom's Brick Chicken

From The Cast Iron Skillet Cookbook: Recipes for the Best Pan in Your Kitchen

Cookbook

Author(s): Sharon Kramis, Julie Kramis-Hearne

Page 63

Course: Main Courses

Reviews

1 reviews, average rating 5.0 / 5

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kaye16

13 years ago

★ ★ ★ ★ ★ 5/5

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A pretty darn good way to cook a chickie. The spices could be anything you prefer, although there's nothing wrong with the rosemary/thyme/oregano mix prescribed. The chicken tender and juicy. Not sure why weighting it down would make such a difference, but this was one of the best roast chickens I've done.

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