Make Ahead
Brick Chicken with Garlic Scapes and Lemon.
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8 Reviews
Peter D.
July 15, 2023
Great use of scapes. I chose to break down my large chicken fully rather than spatchcocking. I've found large chickens don't cook as evenly as I'd like with the spatchcocking technique. My CSA box had the first new potatoes of the year so I cut them into 3/4" chunks and tossed them in with the scapes. They cooked up great with the sauce as it reduced. Expect that that reduction will take more than the 15 minutes allocated for the chicken cooking in the oven. This dish was a hit and very CSA box friendly.
Peter D.
July 15, 2023
Oh yeah. Like one other reviewer, I used a lot more scapes but cut them into 1" pieces rather than mincing.
Alex R.
June 9, 2014
I had never heard of this before and love trying new things. I used the loose bottom of a tart tin which worked a treat. Crispy golden skin and so easy to serve, will be doing this again and again. Thank you.
lastnightsdinner
July 13, 2012
We love the brick chicken at Marlow and Sons, and Mike has made it at home for us many times, but he always likes to look for new variations. We'll be trying yours soon - it sounds fantastic :)
thurston
February 12, 2012
i made this dish tonight and it was amazing. pretty easy, and extremely flavorful. i loved the lemons (mostly rinds) as an edible garnish. the sauce was a slam dunk; i caught more than one of my differ guests dunking their bread into the sauce bowl.
my only disappointment was making one chicken!
my only disappointment was making one chicken!
drbabs
June 14, 2010
Making this tonight!!
drbabs
June 14, 2010
It was SO great--we couldn't stop eating it. I spatchcocked (as pierino says) the chicken and cooked it on the grill and made the sauce on the side--served it with baby bok choy and chard from the CSA box--really fabulous--thank you for sharing this.
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