Chicken under a Brick
This classic Italian way of cooking yields juicy, tender meat and crisp skin. Though any weight will do, if you use a real brick wrap it in foil first. Photo: James Wojcik
PREP TIME: 20 minutes
TOTAL TIME: 1 hour (plus 1 hour for marinating)
SERVINGS: 4
INGREDIENTS
1 3-1/2 pound chicken
¼ teaspoon red pepper flakes
1 teaspoon salt, or to taste
3-4 garlic cloves, unpeeled, lightly smashed
3 tablespoons extra virgin olive oil
1 tablespoon roughly chopped rosemary
3 sprigs thyme
½ teaspoon freshly ground black pepper
Lemon wedges, for serving
PREPARATION
If chicken is whole, use kitchen scissors and a large knife to cut along each side of the backbone to remove. Turn chicken over, breast side up, and flatten. Cut through the middle of the breast to form two halves. Cut out the large piece of cartilage attached to one of the breasts. Cut off the wingtips. (you can have your butcher do this for you) Discard bones. Place chicken halves in large bowl or resealable plastic bag. Add red pepper, salt, garlic, 2 tablespoons olive oil, rosemary and thyme. Rub to distribute evenly. Place in refrigerator to marinate at least 1 hour or up to overnight.
Preheat oven to 450º. Heat a 12-inch cast iron skillet over medium high heat for 5 minutes. Add 1 tablespoon olive oil and cook chicken, skin side down with a heavy weight on top (like a brick wrapped in foil a smaller cast iron skillet with a grill weight), for 20 minutes, rotating pan and checking occasionally to ensure even browning. Remove weight and carefully turn chicken so it is skin side up. Add garlic to the skillet and transfer skillet to the oven to finish cooking, about 15-20 minutes. Serve chicken immediately with garlic and lemon wedges.