Chef John's Chicken Under a Brick
Ingredients1 h 10 m servings 303 cals
- 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. Watch Now
- Season chicken all over with salt and black pepper, and sprinkle herbes de Provence on the inside. Let chicken sit for 20 to 30 minutes at room temperature; pat dry with paper towels. Brush skin-side of chicken with oil and season again with salt and black pepper. Watch Now
- Heat an oven-proof cast iron skillet over high heat until very hot, about 5 minutes. Place chicken, skin-side down, in hot skillet and place bricks evenly on top to weigh down chicken. Watch Now
- 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). Watch Now
- Preheat the oven's broiler and broil the chicken until skin is crispy and golden, 1 to 3 minutes. Watch Now
Per Serving: 303 calories; 13.3 g fat; 0 g carbohydrates; 43.1 g protein; 132 mg cholesterol; 154 mg sodium. Full nutrition
ReviewsRead all reviews 22
Great instructions for how to cook a spatchcocked bird under clay bricks. There is, however, one crucial piece of info that would appear to have been inadvertently omitted in the written recipe....
I find garden shears, the kind used to cut flowers, the best for cutting through chicken bones/ribs. Hor skillwr necessarty to keep skin from sticking to pan. You can put skillet an grill as wel...
Instead of bricks, I just use another heavy cast iron skillet for weight, preheating both in a 425 oven until screaming hot. This always turns out perfectly, regardless of which spice mixture ...
I only ever want to make chicken this way again!!! I seasoned with garlic lemon Rosemary + butter but followed recipe method. Divine!!!!
Chef John straight up on this one....Chicken stayed moist and skin was crispy, just like this ol' boy likes it......in a word numanum will do again.
What a great idea! It was so different, I just HAD to try it. We live in a condo, so I went to a building centre to buy 2 bricks (good conversation starter). I've always spatchcocked chicken ...
Excellent!! I made this for company tonight and everyone loved it! No one heard of spatchcock chicken before so it was a great conversation piece (plus I love saying spatchcock:) I have made spa...
Very good! I will make again. I would like to try it on the outdoor grill.