Best 12 Chicken Under A Brick Recipes

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For those who crave crispy, juicy, and flavorful chicken, look no further than the enticing method of cooking "chicken under a brick." This technique utilizes the weight of a brick to flatten and tenderize the chicken, while also locking in its natural juices. The result is a mouthwatering dish that showcases the true essence of succulent chicken, bursting with savory goodness and a crispy, golden-brown exterior.

Here are our top 12 tried and tested recipes!

CHICKEN UNDER A BRICK



Chicken Under a Brick image

It isn't easy to cook chicken so that its skin is crisp and its interior juicy. Grilling, roasting and sauteing all have their problems. But there is an effective and easy method for getting it right, using two ovenproof skillets. A split chicken is placed in one of them, skin side down. The other skillet goes on top as a weight, which helps retain moisture and insures thorough browning. A couple of clean rocks or bricks can be used instead of the second skillet. (If the weight of choice doesn't seem terribly pristine, it can be wrapped in foil.)

Provided by Mark Bittman

Categories     easy, lunch, main course

Time 45m

Yield 4 servings

Number Of Ingredients 7

1 whole 3- to 4-pound chicken, trimmed of excess fat, rinsed, dried and split, backbone removed
1 tablespoon fresh minced rosemary or 1 teaspoon dried rosemary
Salt and freshly ground black pepper to taste
1 tablespoon peeled and coarsely chopped garlic
2 tablespoons extra virgin olive oil
2 sprigs fresh rosemary, optional
1 lemon, cut into quarters

Steps:

  • Place the chicken on a cutting board, skin side down, and using your hands, press down hard to make it as flat as possible. Mix together the rosemary leaves, salt, pepper, garlic and 1 tablespoon of the olive oil, and rub this all over the chicken. Tuck some of the mixture under the skin as well. If time permits, cover and marinate in the refrigerator for up to a day (even 20 minutes of marinating boosts the flavor).
  • When you are ready to cook, preheat the oven to 500 degrees. Preheat an ovenproof 12-inch skillet (preferably nonstick) over medium-high heat for about 3 minutes. Press rosemary sprigs, if using, into the skin side of the chicken. Put remaining olive oil in the pan and wait about 30 seconds for it to heat up.
  • Place the chicken in the skillet, skin side down, along with any remaining pieces of rosemary and garlic; weight it with another skillet or with one or two bricks or rocks, wrapped in aluminum foil. The idea is to flatten the chicken by applying weight evenly over its surface.
  • Cook over medium-high to high heat for 5 minutes, then transfer to the oven. Roast for 15 minutes more. Remove from the oven and remove the weights; turn the chicken over (it will now be skin side up) and roast 10 minutes more, or until done (large chickens may take an additional 5 minutes or so). Serve hot or at room temperature, with lemon wedges.

Nutrition Facts : @context http, Calories 566, UnsaturatedFat 27 grams, Carbohydrate 3 grams, Fat 42 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 11 grams, Sodium 593 milligrams, Sugar 0 grams, TransFat 0 grams

CHEF JOHN'S CHICKEN UNDER A BRICK



Chef John's Chicken Under a Brick image

You should use a big cast iron pan for this, but it will also work in a high-quality, heavy-duty stainless steel pan, or other oven-proof skillet. The key is to heat it very well before the chicken goes in. Other than that, there's really no way to screw it up, unless you under or overcook it, which won't happen, since you're going to check it with the thermometer.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 6

Number Of Ingredients 5

1 (3 1/2) pound whole chicken, wings removed
salt and ground black pepper to taste
1 pinch herbes de Provence, or to taste
1 tablespoon vegetable oil, or as needed
2 heavy clay bricks, wrapped tightly in aluminum foil

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • 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.
  • Season chicken all over with salt and black pepper, and sprinkle herbes de Provence on the inside. Let chicken sit for 20 to 30 minutes at room temperature; pat dry with paper towels. Brush skin-side of chicken with oil and season again with salt and black pepper.
  • Heat an oven-proof cast iron skillet over high heat until very hot, about 5 minutes. Place chicken, skin-side down, in hot skillet and place bricks evenly on top to weigh down chicken.
  • Roast chicken in the preheated oven for 25 minutes. Remove bricks, turn chicken over, and continue roasting until juices run clear and meat is no longer pink at the bone, 5 to 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
  • Preheat the oven's broiler and broil the chicken until skin is crispy and golden, 1 to 3 minutes.

Nutrition Facts : Calories 302.9 calories, Cholesterol 132.5 mg, Fat 13.3 g, Protein 43.1 g, SaturatedFat 3.4 g, Sodium 153.8 mg

CHICKEN UNDER A BRICK



Chicken Under a Brick image

Provided by Anne Burrell

Categories     main-dish

Time 55m

Yield 1 to 2 servings

Number Of Ingredients 12

1 teaspoon toasted ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon crushed red pepper flakes
4 cloves garlic, smashed and finely chopped
3 sprigs fresh oregano, leaves finely chopped
1 lemon, zested and juiced
Extra-virgin olive oil, for drizzling
One 3 1/2-pound chicken, backbone removed, split in half through the breast (see Cook's Note)
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
3/4 cup chicken stock
1 tablespoon finely chopped chives

Steps:

  • In a small bowl, combine the cumin, smoked paprika, crushed red pepper, garlic, oregano and lemon zest and juice. Drizzle in olive oil until the mixture becomes a paste. Place one half of the chicken into a large bowl (reserve the other half chicken for another use) and massage with the spice mixture. Let sit for 10 minutes at room temperature (or up to 12 hours in the fridge; if refrigerating the chicken, remove it from the refrigerator 45 minutes to 1 hour before cooking to let the chicken come to room temperature).
  • Preheat the oven to 400 degrees F.
  • Coat a large saute pan with olive oil and bring to a high heat. Season the chicken with salt and pepper. Lay the marinated chicken in the pan, skin-side down. Oil the bottom of another large saute pan, lay it on top of the chicken and place bricks or weights in the second saute pan. Cook the chicken until the skin starts to brown, about 5 minutes. Transfer to the oven and cook for about 20 minutes.
  • Remove the pans from the oven and remove the weights and top pan. At this point the skin should be lovely and dark brown. Check the chicken for doneness; it should be cooked through but still succulent and juicy. Transfer the chicken to a serving platter.
  • Remove the excess fat from the pan and add the white wine. Cook over high heat until the wine has reduced by more than half. Add the chicken stock, season with salt and reduce by half.
  • Spoon the juices over the chicken and sprinkle with chives.

CHICKEN UNDER A BRICK



Chicken Under a Brick image

If you've ever roasted a chicken, then consider this chicken dinner 2.0 - you're sure to impress with just a little bit of extra work. The bones are removed from a small chicken to flatten it and help it cook evenly. It's then air-chilled overnight to ensure the skin gets golden and crispy. Cooking it doesn't take a ton of babysitting - just check it every once in a while and adjust your heat as necessary.

Provided by Food Network Kitchen

Categories     main-dish

Time 9h10m

Yield 2 to 4 servings

Number Of Ingredients 7

One 3- to 4-pound chicken
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
6 cloves garlic, crushed with skin on
4 to 5 sprigs fresh herbs like rosemary, thyme and sage
4 to 5 sprigs fresh herbs like rosemary, thyme and sage
1 lemon, quartered

Steps:

  • Spatchcock the chicken: Use kitchen shears to cut out the backbone from the chicken. Lay the chicken breast-side down on a cutting board and use a large knife to cut through the breastbone. Push the chicken down to flatten it out. Cut the wings off at the third joint (at the wing tip). Now locate the thigh bone. Use a small and sharp knife to cut the flesh off away from the bone, working all the way down to the joint. Once you're at the joint, bend the thigh bone back until you hear it pop and use your knife again to help remove the thigh bone completely. Repeat with the remaining thigh bone.
  • Turn the chicken over, blot it dry and refrigerate on a large plate or baking sheet, uncovered, overnight to dry out the skin (this will help make it extra crispy). If you have to skip this step, then dry the chicken as best you can with paper towels and refrigerate, uncovered, for as long as you can.
  • Sprinkle the chicken generously on both sides with salt and pepper.
  • Heat the oil in a large 12-inch cast iron or nonstick skillet over medium-low heat. Lay the chicken, skin-side down, in the skillet. Add the garlic and herbs to the skillet. Now use either 2 bricks wrapped in foil or another heavy, slightly smaller skillet filled with large cans (tomato cans work nicely) directly on top of the chicken. Cook, leaving the chicken mostly undisturbed, checking every once in a while to make sure the skin is browning evenly and not getting too dark too quickly, and adjusting the heat as needed, until almost all of the meat is white (except for the very top of the breast) and the skin is a deep golden brown and crispy, 30 to 35 minutes. Remove the bricks or weighted skillet and turn the chicken over using tongs and/or a spatula, being careful not to rip the skin. Continue to cook until an instant-read thermometer inserted into the thickest part of the breast reads 165 degrees F, 15 to 20 minutes more.
  • Remove the chicken and let rest for a few minutes before carving. Serve with lemon wedges.

CHICKENS UNDER A BRICK



Chickens Under a Brick image

These take only 12 or 15 minutes to prepare and can be held in a 50-degree oven for an hour or so. Therefore it is most convenient to grill them two at a time.

Provided by Jason Epstein

Categories     dinner, easy, quick, main course

Time 45m

Yield 6 servings

Number Of Ingredients 3

6 chickens, 3 to 4 weeks old, weighing about 1 1/2 to 2 pounds each
1/2 cup vegetable oil
Coarse sea salt and freshly ground pepper to taste

Steps:

  • Rinse chickens inside and out and pat dry with paper towels. Butterfly the chickens by removing the spine, flattening the birds with your hand and removing the breast bone with a small sharp knife or your fingers. Then firmly but gently pound them flat with the side of a cleaver or a small iron skillet. Remove and discard the wing tips and fold the wings back. Tuck the legs into the skin surrounding the vent by making neat slits at the point where the leg end can easily be inserted.
  • Heat a stove-top grill large enough to cover two burners and brush the chickens very lightly with oil. Add salt and pepper. When the grill is hot, reduce the flame to medium and lay the chickens skin side down on the grill above each burner. Move the chickens gently with tongs until they begin to sear, to be sure they don't stick to the grill. Cover each with a heavy, flat-bottomed object large enough to cover the entire chicken. You can use 8-quart stockpots or their equivalent filled with water, 10- or 12-inch cast-iron skillets or flat bricks (covered with foil).
  • In about 5 or 6 minutes the chicken will begin to brown. If not, raise the flame. If the chickens have begun to burn, turn them over, replace the weights and reduce the flame. At this stage you will be making your own decision based on empirical data. The result should be a rich mahogany finish and an intense chicken flavor.

CHICKEN UNDER A BRICK



Chicken Under a Brick image

Categories     Chicken     Bake     Sauté     Low Fat     Self

Yield Makes 2 servings

Number Of Ingredients 11

North African spice mixture
1/4 cup crushed bay leaf
1/4 cup freshly ground black pepper (or to taste)
1/4 cup thyme
2 tbsp cinnamon
1 tsp nutmeg
1/2 tsp ground cloves
Chicken
Vegetable-oil cooking spray
2 whole boneless chicken breasts, skin on, split into 2 pieces each
Lemon wedges (optional)

Steps:

  • Preheat oven to 400°F. In a bowl, mix all spice mixture ingredients. Dust chicken with spice mix (store extra in a glass jar); sprinkle with salt and pepper. Coat a cast-iron frying pan or ovenproof sauté pan with cooking spray. Heat pan over medium-high heat 1 minute. Place chicken skin side down in the pan. Rest a heavy weight such as a foil-wrapped brick on top. (Or use another heavy ovenproof skillet or pan to keep skin of chicken in contact with the hot pan.) Lower heat; cook 6 minutes. Put the pan, weight and all, in the oven and cook 8 minutes more. Serve with lemon wedges, if desired, and asparagus or a seasonal green.

CHICKEN UNDER A " BRICK" WITH ROASTED POTATOES



Chicken Under a

I used a recipe from America's Test Kitchen and tweaked slightly. Instead of the traditional brick you can use a cast iron skillet loaded with several cans or a large stockpot filled with water. It is important to use a non-stick pan beneath, so the skin doesn't have a chance to stick. This is the first time that I have eaten the skin from the chicken in years, due to health issues, but it is was a rare treat! It is also very pretty. Update: I changed this slightly so that I could add a little more flavor to the meat and not just the skin by adding the spices under the skin before cooking instead of over the skin. As much as I love the original recipe, I can't eat too much skin, so this is is another alternative.

Provided by nsomniak6

Categories     Potato

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

1 whole chicken, no larger than 3 lbs. trimmed of excess fat, giblet removed and discarded. rinsed and patted dry
salt and pepper
2 tablespoons vegetable oil, plus
1 teaspoon vegetable oil
3 garlic cloves, finely minced
1 tablespoon fresh thyme leave, minced
1/8 teaspoon red pepper flakes
1/2 tablespoon fresh rosemary, crushed
1 1/2 tablespoons fresh parsley leaves, minced
2 tablespoons fresh lemon juice, plus
1 lemon, cut into wedges
1 1/2 lbs Red Bliss potatoes, scrubbed dried and cut into 3/4 pieces

Steps:

  • Technique: Butterfly a chicken by cutting along the length of one side of the backbone. Turn chicken and cut along the other side of backbone and remove it. Turn chicken breast side up and flatten chicken with the palm of your hand. Then pound it with the flat side of a mallet to a fairly even thickness. Season the chicken with salt and pepper.
  • Adjust an oven rack to the lowest position and heat oven to 450°F.
  • Heat 1 teaspoon oil in a heavy bottomed 12-inch ovenproof nonstick pan over med-high heat until it begins to smoke. Swirl oil to coat the pan. Place the chicken skin side down in the pan and reduce heat to med. Place the weight on the chicken and cook until evenly brown for about 25 minutes, checking every 5 minutes or so. The chicken should be fairly crisp and brown after 20 minutes, if not turn up to med-high heat and continue to cook until well-browned.
  • Mix the remaining oil, garlic, 1 1/2 tsp thyme, rosemary, pepper flakes, lemon juice, 1/2 tsp salt and 1/4 tsp black pepper in a small bowl.
  • Using tongs, carefully transfer chicken to a plate with the skin side up.
  • Pour off any fat from pan and add the potatoes, sprinkling them with 1/4 tsp salt, 1/8 tsp black pepper and the remaining thyme. Place the chicken skin side up on the potatoes and brush the skin with the thyme-lemon juice mixture.
  • Transfer pan to oven and roast until the thickest part of the breast registers 160°F on a meat thermometer 10-15 minutes. Transfer chicken to a cutting board and let rest 10 minutes.
  • Return the potatoes to the oven and roast until browned and cooked through about 10 minutes.
  • Using a slotted spoon, transfer potatoes to a large bowl leaving fat behind. Toss the potatoes with parsley. Cut the chicken in to pieces and serve with lemon wedges.

CHICKEN UNDER A BRICK IN A HURRY



Chicken Under a Brick in a Hurry image

Weighing down the chicken puts the skin in close contact with the pan for maximum crispiness and also locks in moisture for super juicy meat.

Provided by Carla Lalli Music

Categories     Bon Appétit     Dinner     Chicken     Green Onion/Scallion     Anchovy     Parsley     Soy Free     Dairy Free     Peanut Free     Wheat/Gluten-Free     Tree Nut Free     Quick & Easy

Yield 4 serving

Number Of Ingredients 11

4 skin-on, boneless chicken thighs (about 1 1/3 lb.)
1 tsp. kosher salt, plus more
Freshly ground black pepper
5 Tbsp. extra-virgin olive oil, divided
1 oil-packed anchovy fillet, finely chopped
1 garlic clove, finely grated
1/4 cup finely chopped parsley
1 Tbsp. sherry vinegar or red wine vinegar
1 tsp. Dijon mustard
1/2 tsp. crushed red pepper flakes
3 scallions, white and pale green parts only, thinly sliced

Steps:

  • Set a large piece of foil and a heavy skillet aside for weighing down chicken. Season chicken on both sides with salt and pepper. Pour 1 Tbsp. oil into a medium cast-iron skillet. Arrange chicken thighs in pan skin side down (make sure they don't overlap) and set pan over medium-high. Place foil over chicken, then set skillet on top. Cook chicken, checking halfway through to make sure skin isn't taking on color too quickly and reducing heat to medium if needed, until skin is deep golden brown and crisp and flesh is almost completely cooked through, about 10 minutes.
  • Meanwhile, combine anchovy, garlic, parsley, and a pinch of salt in a small bowl. Mix in vinegar, mustard, red pepper flakes, and remaining 4 Tbsp. oil, then scallions. Taste and season pesto verde with more salt if needed.
  • Remove top skillet and check chicken. There should be only a thin band of medium-rare flesh on the thickest part of thighs. Using a thin spatula, release chicken skin from pan and turn thighs over. Remove pan from heat and let chicken sit to finish cooking through, about 1 minute.
  • Spoon some pesto verde onto a platter. Top with chicken, arranging skin side up, and spoon more pesto over (but don't cover up all that beautiful skin!).

GINGER CHICKEN UNDER A BRICK



Ginger Chicken Under A Brick image

This one-of-a-kind recipe is sure to please the whole family. Pair with Toasted Bread Salad for a delicious dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 7

1 small (3-pound) chicken
1 tablespoon fresh ginger, peeled and very finely chopped
1 clove garlic, very finely chopped
2 tablespoons fresh cilantro, chopped
2 teaspoons coarse salt
1 teaspoon freshly ground pepper
4 tablespoons safflower oil

Steps:

  • Preheat oven to 350 degrees.
  • Cut chicken through the ribs on either side of the backbone using poultry shears; remove and discard. Turn chicken breast side up, place your palm on the breastbone, and press hard to flatten the bird completely. Place chicken skin side down and pry out the breastbone with your fingers and discard. Cut in half where breastbone has been removed.
  • In a large bowl, mix together ginger, garlic, cilantro, salt, pepper, and 2 tablespoons safflower oil. Add chicken and rub with ginger mixture to fully coat. Use immediately or cover and let marinate, refrigerated, up to overnight.
  • Wrap 2 bricks with aluminum foil. Heat a large cast-iron skillet over medium heat and add remaining safflower oil. Place chicken, skin side down, in skillet and top with covered bricks. Reduce heat to medium-low and cook until golden and crisp, about 10 minutes.
  • Remove bricks and turn chicken. Transfer skillet to oven and bake until chicken is cooked through and juices run clear, 20 to 25 minutes. Spoon pan juices over chicken and serve immediately.

CAMPFIRE CHICKEN UNDER A BRICK WITH LEMONS



Campfire Chicken Under a Brick with Lemons image

You don't need an oven to make this campfire chicken recipe. Flattening the bird with a brick and cooking it in a skillet achieves a "roasted" finish. Two whole lemons bring bright, citrusy flavor.

Provided by Martha Stewart

Categories     Chicken Recipes

Time 50m

Number Of Ingredients 5

1 whole chicken (about 4 pounds)
1/4 cup plus 1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground pepper
2 lemons, cut into wedges
Pinch of crushed red-pepper flakes

Steps:

  • Remove backbone from chicken using kitchen shears. Place chicken, breast side up, on a cutting board, with legs extended on both sides. Press firmly on breastbone to break it and flatten chicken. Rub all over with 2 tablespoons oil, and season generously with salt and pepper.
  • Heat 2 tablespoons oil in a cast-iron skillet set over a campfire or on a medium grill. Place chicken in skillet, breast side down, and place a clean brick or heavy skillet directly on top, pressing to flatten chicken. Grill until skin is golden and crisp, about 12 minutes.
  • Remove brick, and flip chicken. Cover with foil, and grill for 20 minutes more. Flip chicken, and grill until cooked through and an instant-read thermometer inserted into the thigh reaches 165 degrees, about 5 minutes more.
  • Meanwhile, grill lemon wedges directly on grates, flipping, until caramelized, about 2 minutes per side. Transfer chicken to a platter. Drizzle with remaining tablespoon oil, and sprinkle with red-pepper flakes. Serve with lemons.

GRILLED CHICKEN UNDER A BRICK



Grilled Chicken Under a Brick image

This is a very basic recipe for chicken on a brick. Feel free to brine the chicken beforehand or season it with extra herbs or spices.

Provided by Bren

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h5m

Yield 6

Number Of Ingredients 5

1 (3 pound) whole chicken
1 teaspoon olive oil
1 pinch salt and freshly ground black pepper to taste
heavy duty aluminum foil
2 clay bricks

Steps:

  • Place the chicken, breast side down, on a cutting board. Remove the backbone and 1 inch of the breast bone with kitchen shears. Remove the wing tips and any large pockets of fat near the tail. Flip the bird over and use the heal of your hand to flatten the chicken. Rub the skin with oil and lightly season with salt and pepper.
  • Cut 2 pieces of heavy duty aluminum to roughly 20 inches long each. Wrap each brick with foil, shiny-side out. Lightly oil the grill and add the bricks.
  • Lightly oil the grate of the grill and add the bricks. Preheat the grill to 400 degrees F (200 degrees C) and maintain the temperature until bricks are hot.
  • Turn off the middle burner and place the chicken over that area, flesh side down, on indirect heat. Place the bricks on the chicken and close the lid of the grill.
  • Grill for 40 minutes. Remove the bricks, turn the chicken, and continue grilling until the skin is crispy, 5 to 10 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove and let rest for 10 minutes.

Nutrition Facts : Calories 228.8 calories, Cholesterol 61.5 mg, Fat 15.5 g, Protein 20.9 g, SaturatedFat 4.1 g, Sodium 82.7 mg

CHICKEN UNDER A BRICK (MARK BITTMAN)



Chicken Under a Brick (Mark Bittman) image

A simple and delicious recipe from Mark Bittman's NY Times Column. Being flattened produces an evenly cooked, crisp, and moist bird with little effort. As a bonus at the end, much of the chicken's natural juices remain at the bottom of the pan; they make a perfect sauce, especially for rice. You can also do this on the grill, at direct medium-low heat for about 15 minutes on the first (skin side) and 10 minutes for the other side. (Allow marinade to drip off before grilling), SOME VARIATIONS: -- Use different herbs; sage, savory and tarragon are all great. Russians use paprika. -- Try a light dusting of cinnamon, ginger and/or other ''sweet'' spice. -- Use minced shallots instead of garlic. -- Vary the acidic ingredient: balsamic or Sherry vinegar, or lime can all pinch-hit for the lemon, depending upon the other flavors. -- Make the dish Asian, using peanut oil and a mixture of minced garlic, ginger and scallions. Finish the dish with lime and cilantro, or soy sauce and sesame oil.

Provided by blucoat

Categories     Whole Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

1 whole 3- to 4-pound chicken, trimmed of excess fat, rinsed, dried and split, backbone removed
1 tablespoon fresh minced rosemary (optional) or 1 teaspoon dried rosemary, plus 2 sprigs fresh rosemary (optional)
salt & freshly ground black pepper, to taste
1 tablespoon coarsely chopped garlic
2 tablespoons extra virgin olive oil or 2 tablespoons canola oil
1 lemon, cut into quarters

Steps:

  • Place the chicken on a cutting board, skin side down, and using your hands, press down hard to make it as flat as possible. Mix together the rosemary leaves, salt, pepper, garlic and 1 tablespoon of the olive oil, and rub this all over the chicken. Tuck some of the mixture under the skin as well. If time permits, cover and marinate in the refrigerator for up to a day (even 20 minutes of marinating boosts the flavor).
  • When you are ready to cook, preheat the oven to 500°F Preheat an ovenproof 12-inch skillet (preferably nonstick) over medium-high heat for about 3 minutes. Press rosemary sprigs, if using, into the skin side of the chicken. Put remaining olive oil in the pan and wait about 30 seconds for it to heat up.
  • Place the chicken in the skillet, skin side down, along with any remaining pieces of rosemary and garlic; weight it with another skillet or with one or two bricks or rocks, wrapped in aluminum foil. The idea is to flatten the chicken by applying weight evenly over its surface.
  • Cook over medium-high to high heat for 5 minutes, then transfer to the oven. Roast for 15 minutes more. Remove from the oven and remove the weights; turn the chicken over (it will now be skin side up) and roast 10 minutes more, or until done (large chickens may take an additional 5 minutes or so). To check for doneness, insert an instant-read thermometer into the thickest part of the thigh; it should read 155-165°F Serve hot or at room temperature, with lemon wedges.

Nutrition Facts : Calories 557.3, Fat 41.4, SaturatedFat 10.8, Cholesterol 172.5, Sodium 161.5, Carbohydrate 0.7, Protein 42.9

Tips:

  • Choose the right chicken. A whole chicken is ideal for this recipe, and a 3- to 4-pound bird is a good size. You can also use a Cornish game hen or a chicken breast.
  • Flatten the chicken. This will help it cook evenly. You can do this by using a meat mallet or by pressing down on the chicken with the palm of your hand.
  • Use a heavy brick. A brick wrapped in foil is the traditional weight for this recipe. You can also use a cast iron skillet or a Dutch oven.
  • Preheat the brick or weight. This will help to sear the chicken and give it a crispy skin.
  • Cook the chicken over medium heat. This will allow it to cook through without burning.
  • Baste the chicken with butter or oil. This will help to keep it moist and flavorful.
  • Let the chicken rest before carving. This will allow the juices to redistribute throughout the meat.

Conclusion:

Chicken under a brick is a simple but delicious dish that can be enjoyed for dinner or lunch. It is a great way to cook a whole chicken, and it is also a good option for those who are looking for a healthier alternative to fried chicken. With a few simple tips, you can make a perfect chicken under a brick every time.

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