Chicken Under a Brick

Chicken Under a Brick
4 servings

Any heavy-bottomed ovenproof skillet can be used to make this dish but for super-crispy chicken skin, a cast iron skillet is the best choice. Using a brick in this dish keeps the chicken extra juicy. If you don’t happen to have any bricks in your kitchen (most people don’t!) simply weight the chicken with another heavy-bottomed ovenproof pan or two. Yield is 4 servings.



chicken, (3 pounds), rinsed, patted dry
Tbsp minced fresh rosemary
tsp minced fresh thyme
coarse salt, and freshly cracked black pepper
Tbsp chopped garlic
Tbsp Dijon mustard
Tbsp olive oil
lemon, quartered


Step 1

Remove the backbone and butterfly the chicken. If the pan isn’t big enough, cut the chicken into 2 halves.

Step 2

In a bowl, mix together the rosemary, thyme, some salt, garlic, mustard and 1 tbsp. of the olive oil.

Step 3

Rub mixture all over chicken.

Step 4

Preheat oven to 450 degrees F.

Step 5

Heat the remaining 1 tbsp. olive oil in a 9-inch cast iron skillet over medium-high heat until oil is shimmering.

Step 6

Put the chicken in the pan, skin-side down.

Step 7

Weight the chicken with another ovenproof skillet or flat pot and put some bricks on top. (Make sure the chicken is weighted evenly).

Step 8

Cook over medium-high heat for 10 minutes.

Step 9

Carefully transfer to the oven.

Step 10

Roast the chicken for 15 minutes.

Step 11

Carefully remove from the oven and remove the weights.

Step 12

Flip chicken over and roast for 10 minutes more or until the chicken reaches an internal temperature of 175 to 180 degrees F and the juices run clear.

Step 13

Serve with the lemon wedges and the pan juices.

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