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How To Make “Brick Chicken”

I love roast chicken! It seems like I pick up one of those rotisserie chickens at the grocery store at least once a week for dinner. While this is a quick and convenient option, I pay a premium for the privilege and they’re not nearly as good as the slow-roasted chicken I make at home! Fortunately I have discovered a way to cook chicken that gives you the crispy skin and succulent meat of home-cooked roast chicken, but in half the time and a fraction of the cost! It’s called “brick chicken” and the only special equipment you need are a few bricks, some tin foil and a cast iron skillet!

Oh, you’ll also need a pair of kitchen scissors because you’re going to take that very inexpensive whole chicken you got on sale and flatten it – technically called “spatchcocking.” Don’t be intimidated by the idea (or the name) – once you’ve tried this technique and tasted the results you’ll never want to “roast” chicken the old-fashioned way again!

How To Make Lemon Garlic “Brick Chicken” with Rosemary

Ingredients

  • 1 whole bone-in chicken
  • Fresh Rosemary
  • Fresh Garlic
  • Zest of 1 Lemon
  • Salt
  • Cooking Oil

Directions 

Thoroughly wash and dry your whole chicken, then place it breast side down on a cutting board.

Start at the thigh end and cut along one side of the backbone with kitchen scissors.

Turn the chicken around and cut along the other side of the backbone.

Flip the chicken over and press down on the middle to flatten it out.

Season the chicken with salt, rosemary, lemon zest, and chopped garlic. Preheat your oven to 375 degrees.

Coat a cast iron skillet with a generous amount of cooking oil and place over high heat until the oil is hot. Carefully place the chicken into the hot pan.

Now place 2-4 bricks wrapped in foil on top of the chicken. Depending on the size of your chicken, you’ll need to use more or less bricks. Mine was around 6 pounds and I used 4 bricks. (Another option is to place a second skillet on top of your chicken and fill with as many heavy cans as you can fit.)

Put the skillet back on the stove over medium/high heat for about 20 minutes or until the skin of your chicken is golden brown.

Remove the pan from the stove and flip the chicken over. Cook in the oven for 15-20 minutes or until the internal temperature of the chicken reaches 165 degrees. Serve with your favorite sides. Be sure to save the chicken carcass to make homemade stock!

I have had some very moist, succulent roast chicken in my life, but this honestly beat them all! Plus, the lemon, rosemary, and garlic were the perfect compliment! I hope you will try it and let me know what you think!

What is your favorite way to roast chicken?

BRICK CHICKEN

Jill Nystul
I love roast chicken! It seems like I pick up one of those rotisserie chickens at the grocery store at least once a week for dinner. While this is a quick and convenient option, I pay a premium for the privilege and they’re not nearly as good as the slow-roasted chicken I make at home! Fortunately I have discovered a way to cook chicken that gives you the crispy skin and succulent meat of home-cooked roast chicken, but in half the time and a fraction of the cost! It’s called “brick chicken” and the only special equipment you need are a few bricks, some tin foil and a cast iron skillet!
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Course
Cuisine American
Servings 4
Calories 455 kcal

Ingredients
  

  • 1 whole bone-in chicken
  • 2 teaspoon Fresh Rosemary
  • 6 clove Fresh Garlic
  • 1 Lemon Zest
  • Salt
  • 4 teaspoon Cooking Oil

Instructions
 

  • Thoroughly wash and dry your whole chicken, then place it breast side down on a cutting board.
  • Start at the thigh end and cut along one side of the backbone with kitchen scissors.
  • Turn the chicken around and cut along the other side of the backbone.
  • Flip the chicken over and press down on the middle to flatten it out.
  • Season the chicken with salt, rosemary, lemon zest, and chopped garlic.
  • Preheat your oven to 375 degrees.
  • Coat a cast iron skillet with a generous amount of cooking oil and place over high heat until the oil is hot. Carefully place the chicken into the hot pan.
  • Now place 2-4 bricks wrapped in foil on top of the chicken.
  • Put the skillet back on the stove over medium/high heat for about 20 minutes or until the skin of your chicken is golden brown.
  • Remove the pan from the stove and flip the chicken over. Cook in the oven for 15-20 minutes or until the internal temperature of the chicken reaches 165 degrees.

Nutrition

Sodium: 137mgCalcium: 29mgVitamin C: 6.4mgVitamin A: 265IUPotassium: 377mgCholesterol: 142mgCalories: 455kcalSaturated Fat: 8gFat: 32gProtein: 35gCarbohydrates: 2gIron: 1.8mg

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