Roasted, deep-fried, stuffed, we’ve done it all. However Brick Chicken or Chicken Under a Brick is one of our most simple and reliable ways to get tender, perfectly cooked chicken and that crispy skin we all crave. Derived from a Tuscan method of cooking called pollo al mattone, the heavy bricks help to press all parts of the chicken against the pan, ensuring as much of the chicken makes contact with the pan as possible. This direct contact helps to sear the skin quicker and more evenly. Any brick (or big heavy pan) should work just make sure to wrap it in tin foil first! After a short time on the stove, you’ll do the remainder of the cooking in the oven for a hands off finish.
We paired this chicken with a delicious spicy, herby pan sauce made with jalapeño, lime and cilantro but you can serve this as is, with a couple squeezes of lemon or even BBQ sauce. The world is your oyster… or chicken! Serve this along side a leafy green like swiss chard and creamy mashed potatoes for a hearty and tasty dinner.
Ingredients
- 1chicken, about 3-4 pounds
- Kosher salt
- Freshly ground black pepper
- 2 tbsp.extra-virgin olive oil
- 1shallot, minced
- 1jalapeño, stem removed and finely chopped
- 1/4 c.white wine
- Juice of 1 lime
- 2 tbsp.unsalted butter
- 1/4 c.cilantro, roughly chopped
Directions
- Step 1
Preheat oven to 500°. Pat your chicken totally dry with a paper towel and place it on a cutting board, breast side down. Using kitchen shears or a very sharp knife, cut out the backbone of the chicken. Flip the chicken over and press down on the upper breast of the chicken until the bird now lays flat on the board (you should hear a cracking or popping noise). This is called spatchcocking and will give an even surface area to help ensure crisp skin. Rub the chicken with 1 tbsp of olive oil and season liberally with kosher salt and freshly ground black pepper. Let sit at room temp for 20 minutes.
- Step 2Preheat a large cast iron skillet over medium high heat for 3 minutes. Add the remaining olive oil and let heat in the pan for additional 30 seconds. Place your chicken into the pan, skin side down, making sure to press the chicken down so that you are getting as much contact with the pan as possible. Place foil covered bricks or another cast iron skillet on top of the chicken. Let sear for 5 minutes.
- Step 3Transfer the chicken (with weights) to the oven and roast for 15 minutes. Remove chicken and weights. Flip chicken and return to the oven for another 10 minutes or until the thickest part of chicken reads an internal temp of 165°F. Place the chicken on a platter to rest.
- Step 4Move the cast iron skillet with browned bits to the stove and heat over medium heat. Add shallot and jalapeño and cook until softened, about 3 minutes. Add the wine and lime juice and scrape up any remaining browned bits from the bottom of the pan. Reduce heat to low and add the butter, stirring until the sauce has taken on a glossy sheen. Stir in the cilantro and cook until incorporated, about 30 seconds.
- Step 5To serve, place the chicken either back in the skillet or on a serving platter, and then pour sauce over top.
