Roasted crispy chicken under a brick is one of those dishes that never fails to impress. It’s got everything you want—crisp, golden skin, juicy meat, and deep, smoky flavors.
The technique of cooking chicken under a brick creates that perfect balance of textures, and honestly, it feels like a bit of a cheat code in the kitchen.
What makes this dish truly special is the way it locks in moisture while achieving the perfect crispiness, making every bite both tender and satisfyingly crunchy.
It’s a classic method that’s been used for generations, and for good reason. The weight of the brick presses the chicken evenly, allowing it to cook faster and more evenly, resulting in that incredible crisp.
It’s surprisingly easy to recreate at home and makes a perfect showstopper for dinner parties, yet simple enough for a cozy weeknight meal. Plus, it pairs wonderfully with my garlic mashed potatoes or a fresh salad.
Flavor Bomb Alert!
The juicy meat that stays tender and flavorful even after being pressed under a hot brick.
The crispy skin—golden and irresistible, just waiting to be cracked open.
The savory, smoky aroma as it roasts, filling your kitchen and setting the stage for something truly special.
Roasted Crispy Chicken Under a Brick Recipe
Equipment
- Cast Iron Skillet
- Brick
- Tongs
- Meat thermometer
- Basting Brush
- Oven Mitts
- Cutting Board
- Knife
Ingredients
- 1 ½ lb 675 g whole chicken
- 1 tablespoon 15 ml vegetable oil
- Salt and pepper to taste
- 1 ½ lb 675 g baby potatoes halved
- 1 red onion quartered
- Fresh parsley for garnish
- Lemon wedges for serving
For the Marinade:
- 1 tablespoon 15 ml olive oil
- 1 tablespoon 15 ml fresh lemon juice
- 3 cloves garlic minced
- 2 teaspoons fresh thyme leaves
- ½ teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Spatchcock the chicken by removing the backbone, cracking the breast bone, and flattening it. Season both sides with kosher salt and pepper.
- Heat a non-stick or cast iron pan over medium heat and add vegetable oil.
- Place the chicken breast-side down in the pan and weigh it down with a foil-wrapped brick or Dutch oven. Cook for 15 minutes, checking the heat every 5 minutes.
- While cooking, mix olive oil, lemon juice, garlic, thyme, smoked paprika, salt, and pepper to make the marinade.
- Remove the chicken, drain the pan, and add halved potatoes and red onions. Place the chicken on top, pour the marinade over it, and transfer to the oven.
- Bake for 20 minutes until the chicken reaches 165°F (74°C). Let the chicken rest while the potatoes finish cooking. Serve with parsley and lemon wedges.
