Brick chicken is my favorite quick and easy way to cook a whole chicken in a skillet! I smash a spatchcocked chicken under a brick (or in this case, a cast iron skillet) to cook it through quickly and evenly. With this simple method, both sides of the chicken make contact with a hot cooking surface, leading to the crispiest skin all around. Simple to make with a few ingredients, it doesn’t get much better than this!
Brick Chicken
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, brick chicken was the next logical step. It cooks faster, and the skin is positively decadent!
All that extra pan-to-skin contact makes the skin so crispy and flavorful. And with skin that yummy, I felt like the seasonings should be nice and simple. A little lemon juice, salt, pepper, thyme, and garlic were all I needed to enhance the flavor of this juicy whole chicken.
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No Brick? Use a Heavy Skillet!
It turns out, you don’t really need a brick to make this chicken–any heavy oven-safe skillet or press will do. I just 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.
Chicken Under a Brick Recipe
Equipment
- 2 Cast Iron Skillet
Ingredients
- 3 pound whole chicken (spatchcocked <– click for how-to)
- 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 (to taste)
- 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 dry. Place the chicken on a large cutting board, breast-side up. Use your hands and body-weight 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, 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
- Let the chicken rest for 15 minutes. Use a sharp knife to carve the chicken and serve.
Notes
- This recipe works best using 2 cast iron skillets. They hold heat well to create perfect roast chicken; they’re oven-safe; and they are heavy enough to create the pressure needed to replace a brick.
- 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.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Watch me make this on Youtube!
No bricks needed for this show-stopping chicken recipe.
How to Make Brick Chicken with a Cast Iron Skillet Step by Step
Prep the Chicken: Preheat your oven to 475°F. Rinse a 3-pound whole chicken and pat it dry. Spatchcock the chicken, then place it on a large cutting board, breast-side up. Flatten the chicken as much as possible by pressing on the breastbone with the heels of both hands, almost like you’re giving the chicken CPR.
Season the Chicken: Mix together 1 tablespoon of olive oil, 1 tablespoon of lemon juice, and 1 tablespoon of fresh thyme leaves; then brush it over the surface of the chicken. While optional, I highly recommend letting the chicken rest uncovered in the refrigerator for 1-2 hours after seasoning. The cold fridge air will circulate around the chicken, drying out the skin, which will help it brown and caramelize even more as it cooks.
Position the Chicken: Next, season the entire surface of the chicken with salt and pepper, about 1½ teaspoons of salt and ¼ teaspoon of pepper. Heat a large cast-iron skillet over medium-high heat, then add the remaining 2 teaspoons olive oil to the hot skillet. Swirl the oil to coat the bottom of the pan evenly, then add the whole chicken, breast-side down. Place another cast-iron skillet directly on top of the flattened chicken. Set the timer for 3 minutes, then transfer the chicken to the preheated oven.
Roast the Chicken: Roast brick chicken at 475°F for 30 minutes. Then remove the pan from the oven, carefully remove the top skillet, 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. Be sure to spoon some of the juices and fat on top of the chicken skin. Place it back in the oven on the top rack and cook another 20 minutes; or until an instant-read thermometer reaches 165°F.
Rest: Let the chicken rest for 15 minutes after taking it out of the oven. This gives the juices time to redistribute, so the meat is tender and moist. Use a good, sharp knife to carve the chicken. Serve as desired!
How to Store, Freeze, and Reheat
Store leftover brick chicken pieces in an airtight container (or wrapped in foil) in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Reheat carved meat in a 350°F oven, or in the microwave in 30-second intervals, until warmed through.
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