Chicken Under a Brick

Name: Chicken Under a Brick
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole 3- to 4-pound chicken, trimmed of excess fat, rinsed, dried and split, backbone removed; 1 tablespoon fresh minced rosemary or 1 teaspoon dried rosemary; Salt and freshly ground black pepper to taste; 1 tablespoon peeled and coarsely chopped garlic; 2 tablespoons extra virgin olive oil; 2 sprigs fresh rosemary, optional; 1 lemon, cut into quarters

By Mark Bittman

Total Time: 45 minutes plus optional marinating time
Rating: 4(635)
Comments: Read comments

It isn't easy to cook chicken so that its skin is crisp and its interior juicy. Grilling, roasting and sauteing all have their problems. But there is an effective and easy method for getting it right, using two ovenproof skillets. A split chicken is placed in one of them, skin side down. The other skillet goes on top as a weight, which helps retain moisture and insures thorough browning. A couple of clean rocks or bricks can be used instead of the second skillet. (If the weight of choice doesn't seem terribly pristine, it can be wrapped in foil.)

Featured in: The Minimalist; Getting Chicken Right: Just Add Bricks

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Ingredients

Yield:4 servings

1whole 3- to 4-pound chicken, trimmed of excess fat, rinsed, dried and split, backbone removed
1tablespoon fresh minced rosemary or 1 teaspoon dried rosemary
Salt and freshly ground black pepper to taste
1tablespoon peeled and coarsely chopped garlic
2tablespoons extra virgin olive oil
2sprigs fresh rosemary, optional
1lemon, cut into quarters

Ingredient Substitution Guide

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Preparation

Step 1
Place the chicken on a cutting board, skin side down, and using your hands, press down hard to make it as flat as possible. Mix together the rosemary leaves, salt, pepper, garlic and 1 tablespoon of the olive oil, and rub this all over the chicken. Tuck some of the mixture under the skin as well. If time permits, cover and marinate in the refrigerator for up to a day (even 20 minutes of marinating boosts the flavor).
Step 2
When you are ready to cook, preheat the oven to 500 degrees. Preheat an ovenproof 12-inch skillet (preferably nonstick) over medium-high heat for about 3 minutes. Press rosemary sprigs, if using, into the skin side of the chicken. Put remaining olive oil in the pan and wait about 30 seconds for it to heat up.
Step 3
Place the chicken in the skillet, skin side down, along with any remaining pieces of rosemary and garlic; weight it with another skillet or with one or two bricks or rocks, wrapped in aluminum foil. The idea is to flatten the chicken by applying weight evenly over its surface.
Step 4
Cook over medium-high to high heat for 5 minutes, then transfer to the oven. Roast for 15 minutes more. Remove from the oven and remove the weights; turn the chicken over (it will now be skin side up) and roast 10 minutes more, or until done (large chickens may take an additional 5 minutes or so). Serve hot or at room temperature, with lemon wedges.

Tip

Variations: Use different herbs; sage, savory and tarragon are all great. Russians use paprika. Try a light dusting of cinnamon, ginger and/or other ''sweet'' spice. Use minced shallots instead of garlic. Vary the acidic ingredient: balsamic or Sherry vinegar, or lime can all pinch-hit for the lemon, depending upon the other flavors. Use clarified butter or a neutral oil, like canola or corn, in place of the olive oil. Leave European flavors behind entirely and make the dish Asian, using peanut oil and a mixture of minced garlic, ginger and scallions. Finish the dish with lime and cilantro, or soy sauce and sesame oil.

Ratings

4 out of 5

635 user ratings

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Comments

Jeff R7 years ago

500 degrees for a non-stick skillet? Most are not rated for over 450

Cathy7 years ago

My oven was on the fritz, so did not heat pan in oven. Instead heated pan on high heat, then seared chicken in pan on stove, as per recipe. After a few minutes on high heat, turned electric cook top down to low, and left simmering for roughly an hour. The result was to die for. Think this method is ultimately easier than Mark's - and that's what I'm all about.

Ila7 years ago

Adding to your comment re 500 degrees: ALL non-stick pans should stay below 450 degrees , NONE should ever be preheated for 3 minutes! Heavy-duty preheat is for cast iron only.

Alice is Cool3 months ago

I used to make this a lot when I was having martinis, which proved useful when I burned my hand, more than once! The martini shaker with the ice still in it is perfect for cooling off the burned hand!

Mike Herrera8 months ago

Best way to make chicken! It’s become our go to chicken prep, sometimes we vary the seasoning. The marinating and roasting technique create a moist and juicy chicken, with crispy skin, and very flavorful every time! Try it. You’ll love it.

Alice is Cool1 year ago

I made this recipe tonight, but started the process two days ago, marinating the chicken, doubling the marinade, as one commenter suggested, and lemon and red pepper flakes. It was the best - and tastiest I've ever made it. I used an Empire Kosher chicken, which is brined, and therefore more tasty than any other super market chicken. I would hardly call the marination optional and two days is better than one day. I also cooked it longer at each stage. With those caveats, it turned out great

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