Chicken Under a Brick
A classic Italian technique: a flattened chicken pressed against a hot skillet with a weight on top, creating crispy golden skin and tender, juicy meat in under 25 minutes. Simple, dramatic, and restaurant-worthy.
- Total time
- 25 min
- Servings
- 2
- Calories
- 445
- Protein
- 52g
Ingredients
- 1 whole whole chicken, 3 to 3.5 lb
- 3 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 whole fresh rosemary sprigs
- 1 whole lemon
Instructions
- 1
Place the chicken breast-side down on a cutting board. Using a sharp knife or kitchen shears, cut straight down along both sides of the backbone from the tail toward the neck to remove it completely — discard the backbone or save it for stock.
- 2
Flip the chicken over so the breast faces up. Press both hands down firmly on the center of the breastbone, pushing hard until you hear a crack and the chicken lies flat like an open book.
- 3
Pat the skin dry all over using paper towels, pressing gently to remove moisture — dry skin crisps better.
- 4
Sprinkle 1 teaspoon salt and 0.5 teaspoon black pepper evenly over both sides of the chicken, rubbing it into the skin.
- 5
Cut the lemon in half lengthwise. Tuck the rosemary sprigs and one lemon half into the cavity beneath the thighs.
- 6
Place a 12-inch cast iron skillet over medium-high heat and pour in 3 tablespoons olive oil. Heat until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 7
Carefully lay the flattened chicken skin-side down in the hot skillet — it will sizzle immediately. Let it cook without moving for 2 minutes to sear the skin.
- 8
Place a second cast iron skillet on top of the chicken to weight it down, pressing gently so the whole bird makes contact with the hot pan. If you don't have a second skillet, use a heavy pot or a brick wrapped in foil.
- 9
Reduce heat to medium and cook for 10 minutes, maintaining steady, even pressure — you should hear a gentle, consistent sizzle.
- 10
Carefully remove the top skillet or weight and check the thickest part of the thigh with an instant-read thermometer inserted into the meat without touching bone — it should read 165°F.
- 11
If not yet 165°F, replace the weight and cook for 2–3 minutes more, checking again.
- 12
Transfer the chicken to a clean cutting board and let it rest for 3 minutes — the juices redistribute and stay inside when you cut.
- 13
Cut the chicken into two halves by cutting down through the center of the breastbone, or into quarters by separating the legs and wings from the breast.
- 14
Place the chicken on a serving plate and squeeze the remaining lemon half over the meat.
Tools you’ll need
- sharp knife or kitchen shears
- cutting board
- paper towels
- 12-inch cast iron skillet
- second 12-inch cast iron skillet (or heavy pot as weight)
- instant-read meat thermometer
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