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Chicken Under the Brick Recipe | Easy Recipe Journey

Photo by Elena Leya on Unsplash

ItalianMainGluten-Free

Chicken Under the Brick

Name: Chicken Under the Brick
Prep time: 15 min
Cook time: 35 min
Yield: 4
Cuisine: Italian
Ingredients: 1 whole chicken, 3 1/2 to 4 1/2 lb, spatchcocked; 1 1/2 tsp kosher salt; 1 tsp black pepper; 1 tsp garlic powder; 1 tsp smoked paprika or sweet paprika; 1 tbsp olive oil; Optional: lemon wedges, rosemary, thyme, or chopped parsley thermometer.

A spatchcocked chicken weighted under a brick so the skin crisps deeply against the pan while the meat cooks fast and evenly. Cast-iron to oven (or Blackstone/grill) for shatteringly crisp skin.

Prep

15 minutes

Cook

35 minutes

Serves

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Ingredients

Units

Instructions

1
Dry and season. Pat the chicken very dry. Rub with salt, pepper, garlic powder, paprika, and olive oil. For even better skin, season and refrigerate uncovered for 4 to 24 hours.
2
Preheat. Heat the oven to 425°F. Heat a large cast-iron skillet over medium heat for 3 to 4 minutes.
3
Start skin-side down. Add a thin film of oil, then place the chicken skin-side down. Put the foil-wrapped brick or heavy skillet on top.
4
Brown under pressure. Cook 12 to 18 minutes, adjusting the heat so the skin browns deeply without burning.
5
Flip and finish. Remove the weight, flip the chicken, and transfer the skillet to the oven. Roast 18 to 28 minutes, depending on size.
6
Check temperature. Pull the chicken when the breast is 160 to 165°F and the thigh is at least 175°F.
7
Rest. Rest 10 minutes before carving. Serve with lemon and herbs if desired.