Brick Chicken Recipe
This Brick Chicken Recipe is incredibly crispy and juicy thanks to a technique that involves flattening, searing, and roasting a whole chicken under the weight of foil-wrapped bricks. I love putting this meal together to add some theatrics to our weekly family dinners.
Ingredients
- 1 whole roasting chicken, about 3 ½ to 4 pounds
- 6 tablespoons olive oil
- coarse salt and freshly cracked pepper to taste
- chimichurri sauce
Instructions
- Preheat the oven to 450°.
- Place the chicken breast side down and, using kitchen shears, cut on either side of the backbone to remove it.
- Next, flip the chicken over and press inwards to pop the breast bone to flatten it.
- Pat it down on all sides with a paper towel.
- Lightly drizzle both sides with olive oil, and then generously season both sides with salt and pepper. Set aside.
- Now, place two equal-sized medium to large sized sauté pans over separate burners on high heat and let stand for 3 to 4 minutes.
- Add 3 tablespoons of olive oil to one pan and place the chicken into it skin side down. Turn over the other pan and drizzle the remaining olive oil over the bottom of the pan, then add it to the top of the chicken.
- Next, place two bricks on top of the pan that have been wrapped in foil and sear the chicken over high heat, untouched for 5 minutes.
- Transfer the chicken to the oven and cook it for 20 minutes. Then, remove the bricks, flip the chicken over and return it to the oven uncovered for 10 to 15 additional minutes or until it is well browned and the thickest part of the breasts is about 160°-163°.
- Remove the chicken and let it rest for 5 to 7 minutes.
- Serve with optional chimichurri sauce.
Notes
My #1 tip for making this brick chicken extra juicy and crispy is to dry brine it with coarse salt in the fridge for 6 to 12 hours before cooking. This process locks in deep flavor, enhances tenderness, and creates that irresistible, golden-crisp skin that makes every bite so good.
- Preheat for the Perfect Sear: I always heat my skillets for about 5 minutes to create the high-heat environment needed for that golden, even sear.
- No Bricks? No Problem! I use a heavy skillet, grill press, or even a baking dish filled with pie weights, as long as it’s oven-safe and wrapped in foil, it works!
- Check the Temp: I know the chicken is fully cooked when the thickest part reaches 160°F to 163°F, no guessing needed!
- Rest for Juiciness: As it rests, the chicken naturally reaches 165°F, locking in all those juices for extra tender, flavorful bites.
- Grill it Instead: Feel free to grill the chicken under bricks instead. Preheat your grill to medium heat and place the flattened and seasoned chicken directly on the hot grill grates, skin side down. Place your foil-wrapped bricks on top and grill for 15 to 20 minutes. Flip and continue grilling until cooked through.
- Boost the Flavor: sometimes I marinate my chicken in chicken marinade, or in my easy homemade Italian dressing for 4 to 12 hours to add extra depth before cooking. Pat the chicken dry with paper towels before searing
Nutrition
Calories: 592kcalCarbohydrates: 0.2gProtein: 33gFat: 51gSaturated Fat: 11gPolyunsaturated Fat: 9gMonounsaturated Fat: 28gCholesterol: 164mgSodium: 132mgPotassium: 374mgVitamin A: 1609IUVitamin C: 5mgCalcium: 19mgIron: 3mg