Description
Roasted crispy chicken under a brick brings rustic Italian cooking straight to your kitchen table with a technique that guarantees perfectly crisp skin and juicy meat. Pressing the chicken with a heavy brick while roasting creates an incredible texture that makes dinner feel like a special culinary adventure.
Ingredients
Scale
Main Ingredients:
- 1.5 lb whole chicken
- 1.5 lb baby potatoes
- 1 red onion
Marinade Ingredients:
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon vegetable oil
- 3 cloves garlic
- 2 teaspoons fresh thyme leaves
Seasoning Ingredients:
- 0.5 teaspoon smoked paprika
- Salt
- Pepper
Garnish and Serving:
- Fresh parsley
- Lemon wedges
Instructions
- Crack open your chicken by removing the backbone and flattening the breast bone. Season both surfaces generously with kosher salt and black pepper.
- Warm a non-stick skillet over medium heat. Pour 1 tablespoon vegetable oil across the pan’s surface.
- Position the chicken skin-side down in the heated pan. Cover with a foil-wrapped brick, pressing firmly to ensure maximum contact with the cooking surface.
- Sear the chicken for exactly 15 minutes, rotating the pan and adjusting heat every 5 minutes to prevent burning.
- Whisk together 1 tablespoon olive oil, 1 tablespoon fresh lemon juice, 3 minced garlic cloves, 2 teaspoons thyme leaves, ½ teaspoon smoked paprika, salt, and pepper in a small bowl.
- Transfer the chicken to a plate. Clear the pan and scatter 1 ½ pounds halved baby potatoes and 1 quartered red onion across the surface.
- Nestle the chicken atop the vegetables and drizzle the entire marinade over the dish.
- Slide the pan into a preheated 375°F oven. Roast for 20 minutes until the chicken’s internal temperature reaches precisely 165°F.
- Remove from the oven and allow the chicken to rest for 5 minutes. Garnish with fresh parsley and serve with lemon wedges.
Notes
- Wrapping a brick in foil creates even pressure for super crispy skin that’s golden brown and perfectly rendered.
- The spatchcock technique ensures faster, more even cooking by flattening the chicken and exposing more surface area to heat.
- Using a cast iron pan helps develop a beautiful sear and creates those delicious crispy edges before finishing in the oven.
- Letting the chicken rest after cooking allows the juices to redistribute, keeping the meat tender and preventing dry meat when you slice into it.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Roasted
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 3 to 4
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2.5 g
- Protein: 30 g
- Cholesterol: 90 mg