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Ode to the Chicken Under a Brick
Based on the classic dish from Chef Marc's flagship restaurant in Tribeca, these lemon-and-black-pepper-brined chicken thighs and legs are roasted until super crispy on the outside, and juicy on the inside. They're with rosemary potatoes, broccoli rabe, and topped with an unforgettable shallot-caper butter to finish it off. This dish will bring you to that dining room on Reade Street the second it's warmed up in your home.
Nutritional facts
Protein
44g
Carbs
29g
Calories
820
Fat
59g
Ingredients
Canola and Olive Oil Blend, Broccoli Rabe, Butter, Rosemary, Black Pepper, Capers, Lemon Zest, Kosher Salt, Shallot, Yukon Potatoes, Chicken Leg
Reviews
3.8
Based on 903 reviews
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Gal Niv · 05/14/23
More Larry and Marc Forgione’s delicious meals
About Larry and Marc Forgione
At his pioneering Manhattan restaurant, An American Place, Larry Forgione established himself as a visionary locavore and the "Godfather of American cuisine." His son Marc Forgione is the chef and co-owner of the eponymous Tribeca restaurant and Peasant. Thanksgiving is the Forgione family's favorite holiday and their meal honors the food and traditions of Native Americans (who were at the first Thanksgiving). Marc's crowning feat on Next Iron Chef was Battle Thanksgiving where he prepared an homage to the First Thanksgiving in 1621 without the turkey (he did venison). Similarly, Larry’s Thanksgiving dishes often pay homage to Native Americans by using native, local ingredients such as wild game, salmon, oysters, and sweet potatoes. Marc and Larry’s CookUnity Thanksgiving dish features some of their favorite family dishes using local ingredients - red wine braised short ribs, maple whipped sweet potatoes (originally created by Larry at an American Place), and brussels sprouts with bacon.
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