For optimal results, ensure the bricks are thoroughly cleaned and securely wrapped in several layers of aluminum foil to prevent contamination. Experiment with different herb combinations to tailor the flavor profile to your liking. Rosemary, thyme, and oregano are excellent alternatives to herbes de Provence. Allowing the chicken to sit at room temperature before cooking helps it cook more evenly and promotes better browning.
Chef John's Chicken Under a Brick
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PREP TIME10 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs 10 mins
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SERVING6 People
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VIEWS148
Experience the rustic charm of perfectly flattened and crisped chicken, cooked under the gentle pressure of bricks. This simple yet elegant technique ensures even cooking and unparalleled skin crispiness, infusing the meat with a symphony of savory flavors.
Ingridients
Adjust Servings
Nutrition
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Cholesterol133 mg
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Protein43 g
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Saturated Fat3 g
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Sodium154 mg
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Fat13 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
0 mins
Preheat the oven to 425 degrees F (220 degrees C).
02
Step
0 mins
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.
03
Step
25 mins
Season chicken all over with salt and black pepper. Sprinkle herbes de Provence on the inside. Let sit at room temperature for 20 to 30 minutes; pat dry with paper towels. Brush skin-side of chicken with oil and season again with salt and black pepper.
04
Step
5 mins
Heat an ovenproof cast iron skillet over high heat until very hot, about 5 minutes. Place chicken, skin-side down, in the hot skillet and place bricks evenly on top to weigh down chicken.
05
Step
32 mins
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).
06
Step
2 mins
Preheat the oven's broiler and broil chicken until skin is crispy and golden, 1 to 3 minutes.
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Jaiden Collins
May 26, 2025I didn't have bricks, so I used a couple of heavy cans wrapped in foil. Worked great!
Grover Bashirian
Oct 14, 2024My chicken was a little undercooked, so I increased the roasting time by 10 minutes. Check the temperature carefully!
Jordan Sawayn
May 17, 2024I was skeptical about the brick, but it really works! My family loved it.
Trystan Schaefer
May 6, 2024Make sure your skillet is REALLY hot before adding the chicken. That's the key to crispy skin.
Avery Mcclure
May 4, 2024Easy to follow and the results were restaurant-quality. Will definitely make again.
Darrell Reichel
Apr 17, 2024The herbes de Provence added a wonderful flavor. I used a cast iron skillet and it worked perfectly.
Tyrique Huels
Jan 9, 2024This recipe is a game-changer! The chicken was incredibly moist and the skin was unbelievably crispy.