Ancho Chicken Under A Brick

A juicy roasted chicken recipe accented with the Latin flavours of Minor's Ancho Flavour Concentrate.
  • 8 Portions
  • easy


Chicken, whole

1.6 kg / 3.5 lb

Olive oil

60 ml / 1/4 cup

Minor's® Ancho Flavour Concentrate Gluten Free

60 ml / 1/4 cup



  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. Pat chicken dry with paper towel.
  3. Use kitchen shears to cut down both sides of the backbone. Remove backbone and discard. Cut through breastbone from the inside until chicken folds out like a book and lays flat.
  4. Combine oil and Ancho Flavour Concentrate.
  5. Rub chicken on all sides with Ancho mixture.
  6. Place in a large sauté pan, place a heavy object such as a brick or pot on top to weigh the chicken down without smashing. Place in oven.
  7. Halfway through cooking (approx. 35 minutes) turn chicken over and repeat with other side.
  8. Cook until done. Internal temperture of chicken is 74 C / 165 F.