Imagine a chicken so crispy, so perfectly golden, that it makes your mouth water the moment it hits the table. "Under a Brick Chicken" isn't just a recipe—it's a culinary magic trick that transforms an ordinary bird into a restaurant-worthy masterpiece. This Italian-inspired technique uses an unexpected kitchen tool—a brick—to create the most incredibly crisp skin and juicy meat you've ever tasted. Get ready to impress your dinner guests and elevate your home cooking game with this surprisingly simple yet extraordinary method!
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 whole chicken, spatchcocked
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon fresh rosemary, chopped
- 1 lemon, sliced
Instructions
- Prepare the chicken by spatchcocking: Place the whole chicken breast-side down on a cutting board. Using sharp kitchen shears, cut along both sides of the backbone and remove it completely. Open the chicken and press down firmly on the breastbone to flatten the chicken.
- Pat the chicken dry thoroughly with paper towels to ensure crispy skin. This step is crucial for achieving a perfect golden-brown exterior.
- In a small bowl, mix olive oil, salt, black pepper, and chopped fresh rosemary to create a seasoning blend.
- Rub the seasoning mixture all over the chicken, making sure to get under the skin and into all crevices. Let the chicken sit at room temperature for 15-20 minutes to absorb the flavors.
- Preheat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. The pan should be large enough to accommodate the entire flattened chicken.
- Wrap a clean, heavy brick completely in aluminum foil to create a weight for pressing the chicken.
- Place the chicken skin-side down in the hot skillet. Immediately place the foil-wrapped brick on top of the chicken to press it down evenly.
- Cook for about 20 minutes, maintaining a steady medium heat. The skin should turn golden brown and crispy.
- Carefully remove the brick and flip the chicken. Arrange lemon slices around the chicken in the pan.
- Continue cooking for an additional 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) at the thickest part.
- Remove the chicken from the pan and let it rest for 10 minutes before carving. This allows the juices to redistribute throughout the meat.
- Serve hot, garnished with the roasted lemon slices, and enjoy the crispy, flavorful chicken.
Tips
- Spatchcocking is Key: Removing the backbone and flattening the chicken ensures even cooking and maximum crispy skin surface.
- Moisture is the Enemy of Crispiness: Pat the chicken completely dry before seasoning to guarantee that golden, crunchy exterior.
- Room Temperature Matters: Let the chicken sit out for 15-20 minutes before cooking to ensure even heat distribution.
- Choose the Right Pan: A cast-iron skillet is ideal for maintaining consistent heat and creating that perfect sear.
- Brick Wrapping Tip: Completely cover the brick in aluminum foil to prevent any debris from touching your food.
- Internal Temperature is Crucial: Always use a meat thermometer to ensure the chicken reaches 165°F (74°C) for safe consumption.
- Resting is Essential: Allow the chicken to rest for 10 minutes after cooking to let the juices redistribute, keeping the meat tender and flavorful.Pro Chef Secret: The lemon slices aren't just for garnish—they'll caramelize in the pan, adding a bright, slightly charred flavor that complements the crispy chicken perfectly!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 1g
Protein: 35g
Fat: 24g
Saturated Fat: 6g
Cholesterol: 110mg
