Simple Weeknight Meals: Brick Chicken, and More

Landon Nordeman Brick Chicken
Using a weight (such as a brick or a few soup cans) to press down on a partially deboned chicken as it cooks in a skillet reduces cooking time and yields an especially juicy, crisp bird.
SERVES 2

INGREDIENTS
1 3-4-lb. chicken, halved, backbone, ribcage, and thighbones removed
Kosher salt and freshly ground black pepper, to taste
2 tbsp. canola oil
1/3 cup chicken broth
1 tbsp. lemon juice

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INSTRUCTIONS
1. Season chicken generously with salt and pepper. Heat oil in a 10" skillet over high heat. When oil begins to smoke, add the 2 chicken halves to skillet skin side down. Place another 10" skillet, right side up, on top of chicken and gently place a heavy brick or several soup cans in it (weight should be at least 20 pounds).

2. Reduce heat to medium-high and cook chicken until the skin is golden brown and crisp, about 18 minutes. Remove the top skillet and weight, flip the chicken halves with tongs, and pour off excess fat.

3. Add the chicken broth and lemon juice and cook until an instant-read thermometer inserted into the chicken's thigh registers 160°, about 3 more minutes. Serve chicken with pan sauce.

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André Baranowski Grilled Baby Artichokes
Whether cooked over coals or under a broiler, tender halved baby artichokes have a delicate yet concentrated flavor and a crisp exterior.
SERVES 2

INGREDIENTS
10 baby artichokes
1 lemon, halved
4 tbsp. extra-virgin olive oil
Sea salt, to taste

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INSTRUCTIONS
1. Prepare a medium-hot charcoal fire. Using a serrated-blade knife, halve artichokes lengthwise. Rub cut surfaces with half of the lemon. Transfer artichokes to a bowl and drizzle with 2 tbsp. oil. Season with salt and toss to coat. Transfer artichokes cut side down to the grill (alternatively, broil artichokes on a baking sheet placed in the middle of the oven). Cook, flipping once, until the bases of the artichokes are tender and the exterior is browned.

2. Using tongs, transfer artichokes to 2 plates. Drizzle artichokes with remaining oil and the juice of the remaining lemon half. Season with salt. Discard the first layer of leaves before eating, if you like.

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Todd Coleman Corsican Lemon Mousse
This creamy lemon dessert showcases the fruit's flavor beautifully.
SERVES 8-10

INGREDIENTS
8 eggs
1½ tsp. baking powder
1¼ cups sugar
½ tsp. kosher salt
Juice and zest of 4 lemons
1 cup heavy cream
1 tsp. vanilla extract

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INSTRUCTIONS
1. Whisk together 4 eggs, 4 yolks (reserve remaining whites), and 1 cup sugar in a 4-qt. saucepan. Add salt and juice and zest; stir until smooth. Place saucepan over medium heat; cook, stirring, until mixture thickens to the consistency of loose pudding, about 10 minutes. Pour through a fine strainer into a large bowl, and chill.

2. Whisk egg whites and remaining sugar in a bowl until stiff peaks form; add to curd. Fold gently until combined; set aside. Whisk cream and vanilla in a bowl until stiff peaks form; add to curd mixture. Fold until combined. Spoon mousse into serving cups; chill before serving.
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