Chicken Under a Brick

I started making this recipe years ago after having something similar at a restaurant. The skin was perfectly crisp while the chicken was still tender and juicy, and I wanted to create the same thing. Weighing down the chicken gets a perfect sear, while finishing it off in the oven ensures it will be cooked through without burning the skin.

Since this recipe is best with a long marinating time, it works well as a freezer meal. Take it out of the freezer 2-3 days in advance, and then the chicken will be defrosted and marinated when you are ready to cook it.

Chicken Under a Brick

 

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Serves: 4-6 servings

Ingredients

• 6 cloves garlic, minced
• 1 tablespoon thyme leaves
• 1 lemon, zested and juiced
• ⅓ cup + 2 tablespoon olive oil
• Salt and pepper to taste
• 1 whole chicken, butterflied, or 4 bone-in, skin on chicken breasts
• 1 tablespoons butter
• 1 lemon, quartered

Instructions

1. In a small bowl, mix together garlic, thyme, lemon zest, lemon juice, ⅓ cup olive oil, and some salt and pepper to taste.
2. Place chicken in a large ziploc bag or a shallow dish. Pour marinade over chicken and refrigerate anywhere from 2 hours to overnight; the longer the better.
3. After the chicken has marinated, remove from fridge. Preheat oven to 450 degrees. Wrap two large bricks in foil for weighing down the chicken. You can also use a heavy cast iron pot and wrap the bottom in foil. A skillet weighed down with cans also works.
4. Preheat a large, heavy, oven-proof pan on the stove top on high heat. Add the two tablespoons of olive oil and the tablespoon of butter. Heat until hot but not smoking or burning.
5. Remove chicken from marinade. Season with salt and pepper. Add to pan skin side down. Place bricks (or heavy pan) on top of chicken to weigh down. Cook over medium-high heat for about 10 minutes, until the skin has a nice golden brown sear. Transfer chicken, with bricks still on it, into oven and roast another 15 minutes. Remove weights, flip over chicken so it is skin side up, place lemon quarters in the pan, and roast until cooked through and has an internal temperature of 165 degrees F, about another 15-25 minutes. Serve warm with the roasted lemons squeezed on top.

Notes

For the Freezer: Freeze chicken and marinade in a ziplock bag. Defrost in the refrigerator then proceed with cooking instructions.

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