Serves 2
30 min
Brick Chicken
Recipe GLPR1006e8da392f70
A quick and impressive one-pan chicken dish featuring a butterflied whole bird pressed flat and cooked until crispy and golden. Fresh garlic, rosemary, and lemon infuse the meat with bright Mediterranean flavors, while the flattened shape ensures even cooking and maximum skin crispiness in just 30 minutes.
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Ingredients
4 garlic cloves, minced
2 tablespoons fresh rosemary leaves, chopped, plus additional sprigs for garnish
2 tablespoons fresh lemon juice
¼ teaspoon red pepper flakes
Kosher salt to taste
3 tablespoons olive oil
One 4-pound whole chicken, butterflied
Directions
In a small bowl, combine the minced garlic, fresh rosemary, lemon juice, red pepper flakes, and a generous pinch of salt to create a paste-like marinade.
Pat the butterflied chicken dry with paper towels. Rub the garlic-rosemary marinade all over both sides of the bird, pressing it gently into the skin and meat.
Heat the olive oil in a large heavy skillet or cast-iron pan over medium-high heat until shimmering.
Carefully place the chicken skin-side down in the hot pan. Using a brick wrapped in foil or a heavy pan, press firmly down on the chicken to keep it flat and in contact with the skillet. Cook for 12-15 minutes without moving it, until the skin is deeply golden and crispy.
Flip the chicken carefully and remove the weight. Continue cooking for another 10-12 minutes, until the thickest part of the thigh registers 165°F on an instant-read thermometer.
Transfer the chicken to a cutting board and let rest for 3-5 minutes. Garnish with fresh rosemary sprigs and any pan juices. Serve immediately.
