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Chicken Under a Brick for Crispy Skin
Youssef Hb

Crispy Chicken Under a Brick

Master the art of the perfect roast chicken with this classic Mediterranean-inspired technique. By spatchcocking the bird and using the weight of a heavy skillet, you achieve maximum surface contact with the pan. This results in incredibly crispy, golden skin and succulent, juicy meat. It is a quick, efficient, and impressive one-pot meal that elevates a simple weeknight dinner into a restaurant-quality experience using pantry-friendly ingredients.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 3 pounds whole chicken, spatchcocked
  • 5 teaspoons olive oil, divided
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh thyme leaves
  • 5 sprigs fresh thyme
  • Kosher salt to taste
  • Black pepper to taste
  • 1 tablespoon unsalted butter
  • 3 cloves garlic, smashed

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. Pat the spatchcocked chicken completely dry with paper towels to ensure crispy skin.
  3. Season both sides of the chicken generously with kosher salt, black pepper, and fresh thyme leaves.
  4. Heat a large cast-iron skillet over medium-high heat with 4 teaspoons of olive oil until just smoking.
  5. Place the chicken in the hot skillet, skin-side down, and place a second heavy skillet on top to act as a weight.
  6. Sear for 8-10 minutes until the skin is deep golden brown and crispy.
  7. Remove the weight, flip the chicken, and add butter, garlic cloves, and thyme sprigs to the pan.
  8. Transfer the skillet to the oven and roast for 40 minutes, or until the thickest part of the meat reaches 165°F (74°C).
  9. Remove from heat, drizzle with fresh lemon juice, and let rest for 10 minutes before carving.

Notes

Ensure the chicken is thoroughly dried before seasoning for the best skin texture. If you do not have a heavy brick, a heavy cast-iron skillet filled with a canned good works perfectly as a weight. Serve with roasted vegetables or a fresh garden salad.