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Serving the Chicken with Garnishes for Roasted

Roasted Crispy Chicken Under a Brick Recipe

Roasted Crispy Chicken Under a Brick is a simple yet flavorful dish where chicken is flattened and roasted with a brick on top to achieve perfectly crispy skin and juicy meat. The technique helps evenly cook the chicken, creating a golden, crunchy exterior while keeping the inside tender and succulent. It’s an easy, impressive way to roast chicken with minimal effort!
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Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Calories: 325kcal
Author: Austin Carter
Servings: 4

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).
    Preheating the Oven for Roasted
  • Spatchcock the chicken by removing the backbone, cracking the breast bone, and flattening it. Season both sides with kosher salt and pepper.
    Spatchcocking the Chicken
  • Heat a non-stick or cast iron pan over medium heat and add vegetable oil.
    Seasoning the Chicken
  • 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.
    Heating the Pan and Adding Oil for Roasted Spatchcock Chicken with Potatoes and Onions
  • 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.
    Placing the Chicken Back and Adding Marinade
  • 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.
    Resting the Chicken and Finishing the Potatoes

Nutrition

Calories: 325kcal | Carbohydrates: 34g | Protein: 23g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 88mg | Sodium: 105mg | Potassium: 1010mg | Fiber: 4g | Sugar: 3g | Vitamin A: 206IU | Vitamin C: 39mg | Calcium: 45mg | Iron: 2mg