Wednesday Night: Chicken under a brick

To go along with the leftover cauliflower from Tuesday, I did chicken roasted under a brick based on the technique in Bittman. I brined the bird all day (1/2 cup salt, 1/4 cup sugar, 2 lemons, 1 gallon water) and then roasted it with garlic, rosemary, and lemon zest. This is a relatively quick chicken technique and the results are very good. Particularly with the leftover yogurt-garlic sauce from the cauliflower.

I also made some asparagus sauteed with shallots. mmm, asparagus and shallots.