Description
Chicken Under a Brick is a classic method for cooking chicken with crispy skin and juicy meat. Flattened and cooked under a heavy weight, this recipe is flavorful, quick, and perfect for weeknight or special dinners.
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
Instructions
1. Remove giblets and pat chicken dry. Spatchcock (remove backbone) to flatten.
2. Rub chicken with olive oil, garlic, salt, pepper, paprika, and herbs.
3. Heat a large oven-safe skillet over medium-high heat.
4. Place chicken skin-side down and press with a heavy weight. Cook 15–20 minutes until golden brown.
5. Flip chicken, remove weight, and roast in 400°F (200°C) oven for 20–25 minutes until internal temperature is 165°F (74°C).
6. Rest 5–10 minutes, squeeze lemon, garnish with herbs, slice, and serve.
Notes
Use a foil-wrapped brick, heavy pan, or cast-iron skillet as weight.
Marinate overnight for extra flavor.
Add vegetables under the chicken for a one-pan meal.
Ensure chicken is dry before cooking for crispy skin.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Pan-seared & Oven Roasted
- Cuisine: American
Nutrition
- Serving Size: 1/4 chicken
- Calories: 480
- Sugar: 2g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 52g
- Cholesterol: 165mg