I always get super excited when I see “chicken under a brick” at a restaurant. It is one of my most favorite ways to eat chicken ever. It is basically butterflied chicken (done by the butcher) cooked on a hot grill with a heavy brick on top. The brick weighs the chicken down, resulting in even, quick cooking and crispy, brown skin. It you don’t have a brick, a heavy cast iron skillet works just as well. And, if you don’t have a grill, this stovetop version is just as delicious. It is easy and simple and perfect for any occasion. Enjoy!
Chicken Under a Brick
Serves: 4
Ingredients
- 1 whole 3- to 4-pound chicken, backbone removed by butcher (butterflied)
- 1 tablespoon fresh minced rosemary
- 1 tablespoon salt (I use omnivores poultry salt rub)
- freshly ground black pepper to taste
- 1 tablespoon minced garlic
- 2 tablespoons extra virgin olive oil
- 1 lemon, cut into quarters.
Instructions
- Mix together olive oil, salt, garlic, and chopped rosemary in a small bowl.
- Wash and dry the chicken very well with paper towels. Place the chicken skin side down on a clean surface. Rub herb garlic mixture all over both sides of the chicken. Cover and let marinate in the refrigerator for 1-24 hours. The longer the better.
- When you are ready to cook, preheat the oven to 500 degrees. Heat an ovenproof large skillet (big enough to fit the chicken) over medium-high heat for about 3 minutes. Put 1 tablespoon of olive oil in the pan and wait about 30 seconds for it to heat up.
- Place the chicken in the skillet, skin side down, and weigh it with another skillet or with one or two bricks, wrapped in aluminum foil (I use a heavy cast iron pot wrapped in foil).
- Cook over medium-high for 5-10 minutes, then transfer to the warm oven with the weight. Roast for 15 minutes more. Remove from the oven and remove the weight; turn the chicken over (it will now be skin side up) and roast 10 minutes more, or until done. Serve hot or at room temperature, with lemon wedges.
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