Serves 8
60 min
Brick Chicken
Recipe GLPR5ff14fceb51bd5
A simple, flavorful preparation of a whole chicken pressed flat and cooked under a weighted brick or cast-iron skillet. Fresh herbs, lemon, olive oil, salt, and pepper create a golden, crispy-skinned bird with tender, juicy meat throughout. This classic technique ensures even cooking and maximum flavor.
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Ingredients
1 whole chicken, 3 to 3.5 pounds
3 tablespoons olive oil
2 tablespoons fresh marjoram, finely chopped
2 tablespoons fresh rosemary, finely chopped
1 lemon, halved
Kosher salt to taste
Freshly ground black pepper to taste
Directions
Pat the chicken dry with paper towels. Place it breast-side up on a cutting board and remove any giblets from the cavity. Using kitchen shears or a sharp knife, cut along both sides of the backbone to remove it completely (reserve for stock if desired). Flip the chicken skin-side up and press down firmly on the breastbone with the heel of your hand, flattening the bird into an even thickness.
In a small bowl, combine the chopped fresh marjoram and rosemary. Rub the olive oil all over both sides of the flattened chicken, then season generously with kosher salt and freshly ground black pepper. Scatter the herb mixture evenly over the skin side of the chicken, pressing gently so the herbs adhere.
Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until hot. Carefully place the chicken skin-side down in the skillet.
Immediately place a brick (wrapped in foil), second cast-iron skillet, or heavy weight directly on top of the chicken to keep it flat. This weight helps the skin make even contact with the hot pan for maximum crispiness. Cook for 20 to 25 minutes without moving the chicken.
Carefully remove the weight, flip the chicken skin-side up, and nestle the lemon halves cut-side down into the pan beside the chicken. Replace the weight over the chicken and continue cooking for 15 to 20 minutes, until the internal temperature at the thickest part of the thigh (without touching bone) reaches 165°F.
Transfer the chicken to a cutting board and let it rest for 5 minutes. Squeeze the roasted lemon halves over the bird, then carve into serving pieces. Serve while hot, dividing the meat among 8 plates or a large platter for family-style service.
