Chicken Under a Brick Recipe
A spatchcocked chicken is cooked under weighted bricks for perfectly moist meat and a crisp, golden skin.
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Instructions
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Preheat the oven to 400 F or prepare a grill for cooking.
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Remove the backbone from the chicken, then place it skin-side down and flatten thoroughly by pressing firmly on the breastbone.
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Mix olive oil with thyme, rosemary, garlic, salt, and pepper, then rub this mixture generously over the chicken. Tuck the wing tips under the breast.
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Place the chicken skin-side down on a baking sheet or cast iron pan, or directly on the grill.
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Wrap two bricks in aluminum foil and set one on each side of the chicken to weigh it down.
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Roast for approximately 20 minutes, then remove the bricks. Flip the chicken to skin-side up and continue cooking for 10 to 15 minutes, until the skin is golden and crisp and the internal temperature reaches 165 F in the thickest part of the thigh.
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Carve the chicken and serve.