Chicken Under a Brick Recipe

4.16 from 13 votes

Chicken under a brick is a quick and easy way to cook a whole chicken in a skillet. The meat is perfectly juicy and the skin is a wonderful crisp golden brown. Simple to make with a few ingredients, it's my favorite way to roast a chicken.

Prep Time10

Cook Time50

Resting Time1

Total Time2

Course: Main Course

Cuisine: American, Italian

Servings: people

Calories: 450kcal

Author: Becky Hardin

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

*You can use other fresh herbs instead of/in addition to thyme. Rosemary is a great option!

Tips:

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.

Storage: Store chicken under a brick in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition