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Chef John's Chicken Under a Brick
Chef John's Chicken Under a Brick
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
"Create Chef John's 'Pollo al Mattone' by searing herbed chicken with a brick for juicy, crispy perfection."
Ingredients:
  • 1 (3 1/2) pound whole chicken, wings removed
  • 1 pinch herbes de Provence, or to taste
  • 1 tablespoon vegetable oil, or as needed
  • 2 heavy clay bricks, wrapped tightly in aluminum foil
Instructions:
  • Preheat the oven to a piping hot 425°F (220°C).
  • Using kitchen shears, carefully cut along both sides of the backbone to remove and discard it. Then, cut through the breastbone from the inside so the chicken opens up like a book and lies flat.
  • Season the chicken generously with salt and black pepper, incorporating some herbes de Provence inside. Allow the chicken to rest at room temperature for 20 to 30 minutes, then gently pat dry with paper towels. Brush the skin side of the chicken with oil and season once more with salt and pepper.
  • Preheat a cast iron skillet over high heat for about 5 minutes until very hot. Place the chicken, skin-side down, in the skillet and evenly place bricks on top to press down the chicken.
  • Roast chicken in the preheated oven for 25 minutes. Remove bricks, flip chicken, and roast until juices run clear and meat is no longer pink at the bone, about 5 to 15 minutes longer. Check with an instant-read thermometer - it should read 165°F (74°C) when inserted into the thickest part of the thigh near the bone.
  • Preheat the broiler in the oven and cook the chicken until the skin is crispy and golden, for 1 to 3 minutes.

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