Chicken under a brick is my favorite quick and easy way to cook a whole chicken in a skillet! The meat is so juicy and the skin is a perfect crisp golden brown. Both sides of the chicken make contact with a hot cooking surface, so it’s crispy all around. Simple to make with a few ingredients, it doesn’t get much better than this!
Chicken Under a Brick Recipe
To me, chicken under a brick is fancy people food. It always looks stunning, and I was convinced I could never make it at home… until now! After I learned how to spatchcock a chicken, chicken under a brick was the next logical step.
It turns out, you don’t really need a brick to make this chicken… any heavy oven-safe skillet or press will do. I used another cast iron skillet. If you do happen to have a brick, though, make sure to wrap it in aluminum foil to avoid getting any brick dust on the chicken.
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How to Store and Reheat
Store leftover chicken under a brick in an airtight container in the refrigerator for up to 3 days. To reheat, just pop the meat picked off the bones in the microwave for 30 seconds at a time until just warmed through – you don’t want to overheat it and dry it out.
How to Freeze
You can freeze cooked chicken for up to 3 months in an airtight container. Let thaw overnight in the refrigerator before reheating.
Chicken Under a Brick
Ingredients
- 3 pound whole chicken spatchcocked (backbone cut out and flattened – click for method)
- 5 teaspoons olive oil divided (1 tablespoon + 2 teaspoons)
- 1 tablespoon fresh lemon juice (from ½ lemon)
- 1 tablespoon fresh thyme leaves
- 5 sprigs fresh thyme
- Kosher salt and freshly ground black pepper to taste
- 1 tablespoon unsalted butter (⅛ stick)
- 8 cloves garlic unpeeled
Instructions
- Preheat oven to 475°F.
- Rinse chicken and pat chicken dry. Place the chicken on a large plastic cutting board, breast-side up. Use your hands and strength to flatten the chicken as much as possible.3 pound whole chicken
- Mix 1 tablespoon of olive oil, lemon juice, and thyme leaves together. Brush over the surface of the chicken. Let the chicken rest uncovered in the fridge for 1-2 hours.5 teaspoons olive oil, 1 tablespoon fresh lemon juice, 1 tablespoon fresh thyme leaves
- Season the entire surface of the chicken with salt and pepper, about 1½ teaspoons salt and ¼ teaspoon pepper. Heat a large cast-iron skillet to a medium-high heat. Add remaining 2 teaspoons olive oil. Once the oil and pan is hot, add the chicken, breast-side down in the pan. Add another cast-iron skillet on top of the chicken. Set the timer for three minutes and transfer the chicken to the oven.Kosher salt and freshly ground black pepper
- Roast for 30 minutes. Remove the pan from the oven, carefully take the top skillet off and flip the chicken over. Add the butter, remaining thyme sprigs, and garlic cloves. Toss the garlic cloves in the fat and butter. Spoon some of the juices and fat on top of the chicken skin. Place back in the oven on the top rack and cook another 20 minutes or until an instant read thermometer reaches 165 degrees.5 sprigs fresh thyme, 1 tablespoon unsalted butter, 8 cloves garlic
- Lett the chicken rest for 15 minutes. Use a very sharp knife to carve the chicken. I like to gently carve off the breasts and slice them. Then cut the thighs and drumettes off so guests can have a few pieces of white and dark meat.
Notes
- Use an instant read thermometer to make sure that the chicken is cooked all the way through. It should register at 165°F. This ensures it is safe, delicious, and juicy!
- After cooking chicken under a brick, let it rest for at least 15 minutes before slicing it. This will allow the juices to redistribute so that the meat is wonderfully juicy.
How to Make Chicken Under a Brick Step by Step
Prep the Chicken: Preheat your oven to 475°F. Rinse a 3-pound whole chicken and pat dry. Spatchcock the chicken, then it on a large plastic cutting board, breast-side up. Use your hands and strength to flatten the chicken as much as possible.
Season the Chicken: Mix 1 tablespoon of olive oil, 1 tablespoon of lemon juice, and 1 tablespoon of fresh thyme leaves together. Brush over the surface of the chicken. Let the chicken rest uncovered in the fridge for 1-2 hours.
Cook the Chicken: Season the entire surface of the chicken with salt and pepper, about 1½ teaspoons salt and ¼ teaspoon pepper. Heat a large cast-iron skillet to a medium-high heat. Add the remaining 2 teaspoons olive oil. Once the oil and pan are hot, add the chicken, breast-side down in the pan. Add another cast-iron skillet on top of the chicken. Set the timer for three minutes and transfer the chicken to the oven.
Baste the Chicken: Roast for 30 minutes. Remove the pan from the oven, carefully take the top skillet off, and flip the chicken over. Add 1 tablespoon of unsalted butter, 5 sprigs of fresh thyme, and 8 garlic cloves. Toss the garlic cloves in the fat and butter. Spoon some of the juices and fat on top of the chicken skin. Place back in the oven on the top rack and cook another 20 minutes or until an instant-read thermometer reaches 165°F. Let the chicken rest for 15 minutes. Use a very sharp knife to carve the chicken. I like to gently carve off the breasts and slice them. Then cut the thighs and drumettes off so guests can have a few pieces of white and dark meat.
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