Brick Chicken Recipe

Dry and spatchcock (if necessary)

Pat the chicken pieces very dry with paper towels. If using halves, press down on the breast to flatten slightly; if using whole quarters, ensure the thigh and breast lie relatively flat so the bird will make good contact with the pan.

In a bowl, combine 3 tbs olive oil, 2 tbs lemon juice, minced garlic, chopped rosemary, smoked paprika, 2 tsp salt and 1 tsp pepper. Stir to form a loose marinade.

Rub the marinade over and under the skin where possible, coating both sides of each chicken piece. Place chicken in a shallow dish, cover, and refrigerate for at least 30 minutes and up to 4 hours. Remove chicken from fridge 20 minutes before cooking to come closer to room temperature.

Heat a heavy skillet (cast iron recommended) over medium-high heat until hot, about 3–5 minutes.

Add 1 tbs olive oil and 1 tbs unsalted butter to the pan. Swirl to coat and let the butter foam and just begin to brown slightly.

Place the chicken pieces skin-side down in the skillet, pressing with the foil-wrapped brick (or a second heavy skillet) to flatten the chicken so the skin makes full contact with the pan. Maintain the press for 6–8 minutes without moving the chicken. This step renders fat and crisps the skin.

After 6–8 minutes, remove the weight and check the skin: it should be deeply golden and crisp. Flip the chicken using tongs so the meat side is down. Add the remaining 1 tbs butter to the pan around the chicken.

Cook the chicken on the meat side for 4–6 minutes to develop color. Then lower the heat to medium-low, add 1 cup chicken stock to the pan (away from the chicken so it doesn’t splash), and tilt the pan slightly to baste the chicken with the pan juices for 2–3 minutes.

Cover the pan with a lid or transfer to a preheated 375°F (190°C) oven (if your skillet is ovenproof) and finish cooking until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C). This will take about 8–12 minutes in the oven or 6–10 additional minutes on the stovetop covered. Total internal time will vary by thickness.

Remove chicken from the pan and transfer to a cutting board. Tent loosely with foil and rest for 5–8 minutes to let juices redistribute.

While chicken rests, place the skillet back on medium heat. If pan juices are dry, add a splash of stock (up to 2 tbs) and scrape up any browned bits. Stir in remaining butter (if any) and any accumulated pan juices, simmer 1 minute to create a glossy pan sauce. Taste and adjust seasoning with coarse sea salt if desired.

Carve or serve the bone-in pieces whole. Spoon pan sauce over the chicken, squeeze fresh lemon slices over top, and sprinkle with chopped parsley. Serve immediately.