Chef John's Chicken Under a Brick

Chef John's Chicken Under a Brick

Recipe by John Mitzewich from allrecipes.com

Dinner 1 Hr. 10 Mins.

Ingredients

6

6 servings

  • 1 (3 1/2) pound whole chicken, wings removed
  • salt and ground black pepper to taste
  • 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 425 degrees F (220 degrees C).
  • 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.
  • 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.
  • 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.
  • 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).
  • Preheat the oven's broiler and broil the chicken until skin is crispy and golden, 1 to 3 minutes.

Nutritional Facts

Per 6 servings

  • Calories: 303
  • Fat: 13g
  • Protein: 43g

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