Chicken Under A Brick
Author: Chef Donna
Recipe type: Main
Be a show-off in the kitchen when you prepare this recipe with your cast iron pan and shiny-covered bricks. The results will turn basic chicken into an amazingly juicy and tender dish with oh-so-tasty crispy skin.
- 1 3-to 4-pound whole chicken (fryer)
- 2-1/2 tablespoons fresh thyme leaves, roughly chopped
- 2 tablespoons fresh rosemary, roughly chopped
- 6 cloves garlic, peeled and smashed
- 1 cup olive oil
- Salt and freshly ground black pepper
- Vegetable or olive oil, as needed
- Rinse the chicken in cold water and pat dry. Split chicken lengthwise in the middle, removing the backbone. Rinse and dry the chicken halves again. Combine the thyme, rosemary, garlic, and olive oil in a large zip-top bag or mixing bowl. Add the chicken halves. Cover and refrigerate overnight (or for at least 4 hours).
- Heat the oven to 450°F. Wrap two bricks in a couple of layers of foil. (If you don't have bricks, use heavy rocks, 2-lb. weights, or another heavy pan weighed down with cans.) Remove the chicken from the refrigerator, let the excess marinade drain off, and sprinkle with salt and pepper
- Set a large cast-iron or other heavy ovenproof pan over medium-high heat. When hot, add just enough vegetable oil to lightly film the pan. Put the chicken halves, skin side down, in the pan and immediately put a brick on top of each half.
- Turn the heat to medium and cook (without moving the chicken) until the skin is a deep golden brown (check with a spatula) and the chicken is cooked about halfway through, 20 to 25 minutes.
- Remove the bricks, turn the chicken halves over, and put the pan in the hot oven to finish roasting the chicken until a thermometer registers at least 165°F in the thigh portion, another 20 to 25 minutes. Remove from oven and allow chicken to rest on a carving board before slicing. Enjoy!