Get ready to transform your ordinary roast chicken into a restaurant-worthy masterpiece with our incredible Brick Chicken recipe! Imagine perfectly crispy, golden-brown skin that's so irresistible, it'll have your family and friends begging for seconds. This Italian-inspired dish combines the rustic technique of brick-pressed chicken with a vibrant radicchio salad, creating a meal that's both impressive and surprisingly simple to prepare. Whether you're looking to elevate your cooking skills or just want a show-stopping dinner, this recipe is about to become your new culinary secret weapon!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- Whole chicken
- Bricks (for weight)
- Radicchio
- Olive oil
- Balsamic vinegar
- Parmesan cheese
- Salt
- Pepper
Instructions
- Preheat your oven to 450°F (232°C). This high temperature will help achieve a crispy skin on the chicken.
- Prepare the chicken by patting it dry with paper towels. This step is crucial for achieving crispy skin.
- Season the chicken generously with salt and pepper, both inside the cavity and on the skin. You can also drizzle a bit of olive oil over the skin for extra flavor.
- In a large oven-safe skillet or cast-iron pan, heat a tablespoon of olive oil over medium-high heat. Once the oil is shimmering, place the chicken breast-side down in the skillet.
- Place a brick (wrapped in aluminum foil for cleanliness) on top of the chicken to press it down. This technique helps the chicken cook evenly and ensures crispy skin.
- Cook the chicken on the stovetop for about 10-15 minutes until the skin is golden brown.
- Carefully remove the brick and transfer the skillet to the preheated oven. Roast the chicken for an additional 25-30 minutes, or until the internal temperature reaches 165°F (74°C) when checked at the thickest part of the thigh.
- While the chicken is roasting, prepare the radicchio salad. Chop the radicchio into bite-sized pieces and place it in a large bowl.
- In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, and a pinch of salt and pepper to create a dressing.
- Drizzle the dressing over the radicchio and toss to combine. You can also add shaved or grated Parmesan cheese for extra flavor.
- Once the chicken is done roasting, remove it from the oven and let it rest for about 10 minutes. This resting period allows the juices to redistribute throughout the meat.
- After resting, carve the chicken into serving pieces. Serve the chicken alongside the radicchio salad, garnished with additional Parmesan if desired.
- Enjoy your delicious Brick Chicken with Radicchio Salad!
Tips
- Dry Chicken is Crispy Chicken: Always pat your chicken completely dry before seasoning. Moisture is the enemy of crispy skin, so take your time with this step.
- Brick Wrapping Matters: Wrap your brick in clean aluminum foil to ensure hygiene and prevent any direct stone contact with the chicken.
- Temperature is Key: Use a meat thermometer to ensure your chicken reaches exactly 165°F (74°C) - this guarantees both safety and juiciness.
- Let It Rest: Never skip the resting period! Allowing the chicken to rest for 10 minutes helps redistribute juices, ensuring each bite is moist and flavorful.
- Radicchio Tip: If the radicchio seems too bitter, you can briefly massage it with a little olive oil or briefly grill it to mellow the flavor.
- Cheese Upgrade: For an extra flavor boost, use freshly shaved Parmigiano-Reggiano instead of pre-grated cheese.
- Versatile Salad Dressing: The balsamic vinaigrette can be prepared ahead of time and stored in the refrigerator for up to a week.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
