This chicken under a brick recipe involves using a foil-wrapped brick to press herbed chicken against a hot cast iron skillet in this Chef John recipe.
Preparation Time
10 mins
Cooking Time
40 mins
Total Time
50 mins
Calories
303 Calories
Recipe Instructions
Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
Use kitchen shears to cut down both sides of the backbone. Remove backbone and discard. Cut through breastbone from the inside until chicken folds out like a book and lays flat.
Step 3
Season chicken all over with salt and black pepper. Sprinkle herbes de Provence on the inside. Let sit at room temperature for 20 to 30 minutes; pat dry with paper towels. Brush skin-side of chicken with oil and season again with salt and black pepper.
Step 4
Heat an ovenproof cast iron skillet over high heat until very hot, about 5 minutes. Place chicken, skin-side down, in the hot skillet and place bricks evenly on top to weigh down chicken.
Step 5
Roast chicken in the preheated oven for 25 minutes. Remove bricks, turn chicken over, and continue roasting until juices run clear and meat is no longer pink at the bone, 5 to 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
Step 6
Preheat the oven's broiler and broil chicken until skin is crispy and golden, 1 to 3 minutes.
Ingredients
salt and ground black pepper to taste
1 tablespoon vegetable oil, or as needed
1 pinch herbes de provence, or to taste
1 (3 1/2) pound whole chicken, wings removed
2 heavy clay bricks, wrapped tightly in aluminum foil
