NEW Recipes from the August Issue

It's time to take it outside. We're sharing recipes that are best served al fresco with friends. Salute summer, from drinks to dessert, with the latest recipes from Better Homes and Gardens.

View Slideshow

How to Make Popcorn Balls

This all-time favorite dessert is offers instant nostalgia (remember Grandma making them?). Bring them into your own kitchen with our incredible easy steps.

View Video

Dishes Made Better by Potato Chips

I chip, you chip, we chip. Our love affair with America's favorite snack goes well beyond the bag. We're sharing dishes that were made better (way better) by potato chips.

View Slideshow

Dress Up a Dessert in 8 Seconds (or Less!)

Make any dessert recipe worthy of a party with these easy ideas to dress them up. Each dessert idea can be done within 8 seconds!

View Video

Canning Basics

Enjoy your favorite produce year-round by canning it. We'll walk you through how to can foods safely with less mess.

See More

How to Mail Cookies

Send your famous cookie recipe to loved ones anywhere! See how to pack cookies so they won't crumble and other tips for how to mail cookies.

View Video

DIY Drink Stations

Our favorite party trend? Creative DIY drink stations that let party-goers play mixologist. We're sharing our favorite beverage stations, including an infused vodka station, a mojito station, and more. Once you set out the listed supplies, you're all ready to party!

View Slideshow
Popular in Food

Lemon-Sage Chicken Under a Brick

The weight of a brick on the flattened chicken pushes out the fat and allows the skin to cook to a delightfully crisp texture. If you do not have a brick, weighting the chicken with a large, heavy cast iron skillet will work beautifully, too.

4.0 by 1 people
Rate me!
  • Makes: 4 servings
  • Prep: 25 mins
  • Chill: 2 hrs
  • Stand: 25 mins

Lemon-Sage Chicken Under a Brick



  1. Using heavy-duty kitchen shears or a sharp knife, cut and remove the backbone from the chicken. Discard the backbone. Pull the wings back and fold under the first joint. Press chicken evenly so it will lay as flat as possible, skin side up. Place chicken in a 3-quart rectangular baking dish. In a small bowl combine oil, lemon juice, sage, pepper, and salt. Brush mixture evenly over all of the chicken. Loosely cover and chill in the refrigerator for 2 to 3 hours.
  2. Wrap a large heavy brick with foil. Remove the chicken from the refrigerator; let stand at room temperature for 20 minutes while preheating the grill.
  3. For a charcoal grill, arrange medium coals around a drip pan. Test for medium-low heat over the coals. Place chicken, skin side down, directly over medium coals. Place brick on top of chicken. Cover and grill for about 8 minutes or until chicken is nicely browned. Remove brick and turn chicken; move chicken to indirect heat and place brick on top again. Cover and grill for 30 to 40 minutes more or until chicken is no longer pink (180 degrees F in thigh muscle). (For a gas grill, preheat grill. Reduce heat to medium. Place chicken, skin side down, directly over medium heat. Top with brick. Cover and grill chicken for about 8 minutes or until nicely browned. Remove brick; turn chicken. Adjust for indirect cooking. Place chicken on grill rack as directed over burner that is turned off. If necessary, remove upper grill racks. Grill as directed.)
  4. Remove chicken from grill; let stand for 5 minutes before cutting into quarters with a knife.

Nutrition Facts (Lemon-Sage Chicken Under a Brick)

    Per serving:
  • 780 kcal cal.,
  • 59 g fat
  • (15 g sat. fat,
  • 11 g polyunsaturated fat,
  • 29 g monounsatured fat),
  • 231 mg chol.,
  • 1159 mg sodium,
  • 2 g carb.,
  • 1 g fiber,
  • 0 g sugar,
  • 58 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



Loading... Please wait...