Italian Brick Half Chicken

Serving size: 4-6 people

  • 4 half chickens
  • 1 lemon
  • 1pound of butter
  • 1 tbsp parsley
  • 1 tbsp. chives
  • ½ cup olive oil
  • ½ tbsp kosher slat
  • ½ tbsp black pepper
  • 1 tin foil covered brick
  • 2 cast iron pans
  • 1 cooking thermometer

Season the chicken with salt and pepper on both sides. Heat a large nonstick skillet (preferably cast iron) over medium heat and add the oil and butter. Lay the chicken halves, skin-side down. Wrap a slightly smaller skillet with foil and place on top of the chicken. Set a large brick or 2 to 3 heavy cans in the skillet to weigh it down.

Cook the chicken 3 to 7 minutes, then remove the top skillet and check the skin; adjust the heat and rotate the pan as needed so the skin browns evenly. Replace the top skillet and continue to cook until the skin is golden and slightly crispy, and the chicken is cooked about three-quarters of the way through, 20 to 30 more minutes. Remove the top skillet and carefully flip the chicken. Cook, uncovered, until the chicken is cooked through and reaches an internal temperature of 165 degrees. Transfer to a cutting board and let rest 5 minutes. Cut each piece in half to serve.

Herb butter for chicken


  • 1 bunch of chives
  • 1 stick (½ cup) unsalted butter
  • zest from one lemon
  • 2 Tbsp fresh lemon juice
  • ¼ cup parsley, minced
  • 1 small garlic clove, minced and smashed to a paste
  • ¼ tsp salt

Add all ingredients into a mixing bowl and stir. When thoroughly mixed spoon butter on to done chicken.  Not only will it add extra flavor it will baste the chicken in butter helping it stay moist.

Pesto Verde

  • 2 bunches parsley
  • basil (leaves)
  • 2 tablespoons
  • 4 garlic cloves (peeled)
  • 1 teaspoon salt
  • 1/2 cup fresh parmesan
  • ½ cup lemon juice
  • 1cup extra virgin olive oil
  • 1 tomato fine diced
  • 1 onion fine diced
  • freshly ground pepper

Add all ingredients except onion and tomato to food processor and buzz up. Add tomato and onion and stir. Salt and pepper to taste.

Cavatappi with pesto Verde

  • 2 pounds cavatappi pasta
  • Pesto Verde (see above)
  • Romano cheese shaved
  • Arugula 8 oz
  • Roma tomatoes 2

Cook pasta in boiling water until cooked to your liking. In a pan cook tomatoes and arugula, then add pesto Verde and the cooked cavatappi. Mix around and garnish with shaved Romano


  • 2 pounds medium potatoes, 
  • 1 tablespoon chopped capers or dill pickles 
  • 1lb small French beans, or small romano or wax beans
  • 4 large eggs
  • 1 tablespoon thinly sliced chives
  • 2 tablespoons roughly chopped parsley
  • 2 tablespoons roughly chopped basil
  • 8 ounces arugula, optional
  • 1 cup sliced red onion 

*Mix in dressing with potato salad ingredients*