Chicken Under a Brick – Crispy, Juicy, and Flavorful

Chicken Under a Brick is a classic method for roasting a whole chicken that produces crispy skin and juicy, tender meat. By flattening the chicken and cooking it under a heavy weight (a “brick”), the chicken cooks evenly while staying succulent inside. This recipe is perfect for weeknight dinners, weekend meals, or impressing guests with minimal fuss.

Why You’ll Love This Recipe

• Crispy Skin: Achieved by pressing the chicken flat and cooking under a heavy weight.
• Juicy & Tender: Flattening ensures even cooking without drying out the meat.
• Simple Ingredients: Just herbs, lemon, garlic, and olive oil.
• Quick Cooking: Ready in under an hour, faster than roasting a whole chicken traditionally.
• Impressive Presentation: Looks gourmet but is easy to prepare.

Ingredients

• 1 whole chicken (about 3–4 lbs)
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme or rosemary
• 1 lemon, halved
• Optional: fresh herbs for garnish

Step-by-Step Instructions

1. Prepare the Chicken: Remove giblets and pat the chicken dry. Spatchcock (remove backbone) to flatten it.
2. Season: Rub olive oil over the chicken, then season with garlic, salt, black pepper, smoked paprika, and dried herbs.
3. Preheat Pan: Heat a large oven-safe skillet or cast-iron pan over medium-high heat.
4. Cook Chicken: Place chicken skin-side down in the pan. Press with a heavy weight (a foil-wrapped brick or another pan). Cook 15–20 minutes until skin is golden brown.
5. Flip & Roast: Turn the chicken over, remove the weight, and roast in a 400°F (200°C) oven for 20–25 minutes until the internal temperature reaches 165°F (74°C).
6. Rest & Serve: Let chicken rest 5–10 minutes. Squeeze fresh lemon over the top and garnish with herbs. Slice and serve.

Tips & Variations

• Weight Options: Use a foil-wrapped brick, heavy pan, or even a cast-iron skillet.
• Herb Variations: Try oregano, tarragon, or sage for different flavor profiles.
• Add Veggies: Roast potatoes, carrots, or asparagus under the chicken for a one-pan meal.
• Marinate: For extra flavor, marinate overnight in olive oil, garlic, and herbs.
• Crispier Skin: Make sure the chicken is completely dry before searing.

Storage & Freezer Instructions

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: Remove bones if desired, wrap tightly, and freeze for up to 2 months.
• Reheating: Reheat in the oven at 350°F (175°C) for 15–20 minutes to maintain crispiness.

Serving & Pairing Ideas

• Serve with roasted or mashed potatoes and sautéed green beans.
• Pair with a crisp salad or grilled vegetables.
• Add a side of garlic bread or dinner rolls for a complete meal.
• Drizzle with pan juices or extra olive oil for added flavor.

Frequently Asked Questions

What is “chicken under a brick”?

It’s a cooking method where a spatchcocked chicken is flattened and cooked under a heavy weight to achieve crispy skin and evenly cooked meat.

Can I use a regular pan instead of a brick?

Yes, any heavy pan, cast-iron skillet, or foil-wrapped weight will work to press the chicken while cooking.

How do I know when the chicken is done?

The internal temperature should reach 165°F (74°C) at the thickest part of the breast. Skin should be golden brown and juices clear.

Can I prepare this ahead of time?

You can season the chicken and keep it in the fridge overnight, then cook it fresh. Avoid cooking it fully in advance to maintain crisp skin.

Ready to Make It?

Chicken Under a Brick delivers a restaurant-quality crispy chicken with juicy meat inside — all from your oven or stovetop. It’s a quick, simple, and impressive meal perfect for family dinners or special occasions. Grab your skillet and a brick, and make this flavorful chicken tonight!

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