Bricking it

It was my turn to cook today after all of my daughter's hard work yesterday. I read an article in Good Housekeeping this morning which mentioned falling to pieces roast chicken. The best way I've found to make it like that is the chicken brick. So this is it, ready for the oven. Pastry round the outside to seal it in. A matter of minutes of prep and it's ready to go. This chicken had lemon juice squeezed over the top, with the rest of the lemon stuffed inside. It was delicious and very tender. Are you off to put chicken on your list for later in the week now?