The Chicken and the Brick
Let me tell you about a funny trick. We cook a chicken under a weight. It sounds strange, I know. My grandson once asked if we were building a house!
That weight presses the skin flat into the hot pan. This makes the skin so very crispy. The meat stays juicy underneath. It is a clever way to cook.
Getting Your Chicken Ready
First, we butterfly the chicken. Do not let that word scare you. You just cut out the backbone with strong scissors. I save the backbone for soup stock. Nothing goes to waste in my kitchen.
Then you press it flat with your hands. Give it a few gentle pounds. This helps it cook evenly. Why does this matter? A flat chicken cooks perfectly from edge to edge. No dry spots!
The Magic of the Pan
Now for the sizzle. Get your pan very hot. Place the chicken in, skin-side down. Then put your weight on top. I use a foil-wrapped brick. A heavy pan works too.
Listen to that happy sound. The skin will get golden and crisp. It takes about 25 minutes. I peek every so often. Doesn’t that smell amazing? This step gives you flavor you cannot get from an oven alone.
Herbs and Potatoes
While the chicken cooks, mix your herbs. You need garlic, thyme, lemon juice, and oil. A little red pepper flake adds a nice warmth. This mixture is like magic paint for flavor.
Your potatoes wait nearby. I love red bliss potatoes. Their skins are so tender. Fun fact: leaving the skins on gives you extra vitamins and fiber. Toss them in the pan after the chicken comes out. They will soak up all the tasty chicken fat.
Putting It All Together
Now, the chicken goes on top of the potatoes. Brush that herb mix all over the skin. The whole pan goes into a hot oven. Everything roasts together. The flavors become friends.
Let the chicken rest after. This matters so much! The juices settle back into the meat. If you cut it too soon, all the good juice runs out. Patience makes perfect chicken.
Your Turn in the Kitchen
This meal feels fancy but is simple. The crispy skin is the best part. I still laugh at my grandson’s brick question. What is the heaviest thing you have used in your cooking?
Do you have a favorite herb to cook with? Mine will always be thyme. It smells like a sunny garden. Tell me, what is your favorite cozy Sunday dinner? I love hearing your stories.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Whole chicken | 1 small (about 3 lbs) | Trimmed of excess fat, giblets removed, patted dry |
| Table salt and ground black pepper | To taste | |
| Vegetable oil | 2 tbsp plus 1 tsp | Divided |
| Garlic | 3 cloves (about 1 tbsp) | Minced or pressed |
| Fresh thyme leaves | 1 tbsp minced | Divided |
| Red pepper flakes | ⅛ tsp | |
| Lemon juice | 2 tbsp | From 1 lemon |
| Lemon | 1 | Cut into wedges for serving |
| Red Bliss potatoes | 1 ½ lbs | Small, scrubbed, dried, cut into ¾ inch pieces |
| Fresh parsley leaves | 1 tbsp minced |
My Crispy Brick Chicken with Herby Potatoes
Hello, my dear. Come sit. Let me tell you about my favorite way to make a chicken. It’s called “under a brick.” Sounds funny, doesn’t it? We press it flat in the pan. This makes the skin so crispy. The potatoes cook right underneath. They soak up all the lovely chicken juices. My grandson calls it “crispy chicken magic.” I still laugh at that. The smell in your kitchen will be amazing. Let’s make some memories together.
Step 1: Prepare the Chicken
First, we butterfly the chicken. Lay it breast-side down. Use strong kitchen scissors. Cut out the backbone. It’s easier than it sounds. Now flip it over and press down firmly. You want a nice, flat bird. Season it well with salt and pepper. (My hard-learned tip: Pat the chicken very dry first. Wet skin will not get crispy!)
Step 2: Crisp the Skin
Heat your oven very hot. Get your heaviest pan nice and hot, too. Add a little oil. Place the chicken in, skin-side down. Now, the fun part! Place a foil-wrapped brick on top. No brick? A heavy pot works perfectly. Let it sizzle for about 25 minutes. Check to see a beautiful golden crust. Doesn’t that smell amazing?
Step 3: Make the Sauce
While that cooks, make a simple sauce. Mix oil, garlic, thyme, lemon juice, and a pinch of red pepper. It’s so bright and zesty. This will brush on our chicken later. Quick quiz: What herb makes this sauce smell like a summer garden? Share below!
Step 4: Add the Potatoes
The chicken should be crisp now. Move it to a plate. Add the potato pieces to the pan. They will sizzle in the chicken fat. That’s the secret flavor! Place the chicken back on top of the potatoes. Brush it with your lemony sauce. The whole thing goes into the oven.
Step 5: Roast & Serve
Roast until the chicken is cooked through. Let it rest on a board. This keeps it juicy. Put the potatoes back in the oven. They need to get tender and browned. Toss them with fresh parsley. Slice the chicken and serve it all up. I love the sound of a crispy skin being cut.
| Cook Time: | About 1 hour |
| Total Time: | 1 hour 30 minutes |
| Yield: | 4 servings |
| Category: | Dinner, Main Course |
Three Fun Twists to Try
This recipe is like a good friend. It’s happy to change its clothes. Here are some playful ideas for next time. They make it feel like a whole new meal.
- Lemon & Rosemary: Use rosemary instead of thyme. Add thin lemon slices under the chicken skin. So sunny and bright.
- Spicy Honey Glaze: Brush the chicken with honey mixed with chili flakes. Sweet heat is such a treat.
- Garlic & Parmesan Potatoes: Toss the finished potatoes with grated parmesan. It makes them cheesy and irresistible.
Which one would you try first? Comment below!
How to Serve Your Masterpiece
This dish is a full meal on a plate. But I always like a little something extra. A simple green salad with a sharp vinaigrette is perfect. It cuts through the richness. Some warm, crusty bread is nice, too. For a pretty plate, scatter extra lemon wedges and thyme sprigs.
What to drink? For the grown-ups, a glass of chilled white wine is lovely. For everyone, sparkling lemonade with a sprig of mint feels special. Which would you choose tonight? Now, gather everyone. The best part is sharing it.
Keeping Your Chicken & Potatoes Tasty Later
Let’s talk about leftovers. This meal keeps well. Store chicken and potatoes together in the fridge. Use them within three days for best flavor.
You can freeze the chicken separately for a month. Thaw it in your fridge overnight. Reheat everything in a 350-degree oven until warm. This keeps the skin crispy.
I once reheated it in the microwave. The skin got soggy. I learned my lesson! The oven is always better.
Batch cooking is a lifesaver. Cook two chickens at once. Eat one now, save one for later. This saves you time on a busy night.
Having a ready-made meal matters. It turns a stressful evening into a cozy one. Have you ever tried storing it this way? Share below!
Fixing Common Kitchen Hiccups
Sometimes the skin sticks to the pan. The pan wasn’t hot enough. Make sure the oil is shimmering before adding the chicken.
I remember when my potatoes were not crispy. They were crowded in the pan. Give them space to roast properly. This matters for perfect texture.
The chicken might cook unevenly. Your brick may not sit flat. Use a second, smaller pan as a weight instead. Press down gently.
Solving small problems builds your cooking confidence. It also makes your food taste much better. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Is this recipe gluten-free? A: Yes, it is naturally gluten-free. Just check your spice labels.
Q: Can I make any parts ahead? A: Yes! Mix the oil and herb sauce early. Cut your potatoes, too.
Q: I don’t have fresh thyme. A: Use one teaspoon of dried thyme instead. It will still be delicious.
Q: Can I double the recipe? A: For more people, use two pans. Do not overcrowd one pan.
Q: Any optional tips? A: A fun fact: pressing the chicken helps it cook faster and get super crispy! Which tip will you try first?
From My Kitchen to Yours
I hope you love this cozy meal. It always reminds me of Sunday dinners. My family gathers around the table.
I would love to hear about your cooking adventure. Tell me how it went in your kitchen. Your stories make my day.
Have you tried this recipe? Share your experience in the comments below. Thank you for cooking with me today.
Happy cooking!
—Grace Ellington
Brick Pressed Chicken with Crispy Herb Potatoes
Description
Chicken Under a Brick with Herb-Roasted Potatoes
Ingredients
Instructions
- BUTTERFLYING A CHICKEN: With the breast side down and the tail of the chicken facing you, use poultry shears to cut along the length of one side of the backbone. With breast side still down, turn the neck end to face you, cut along the other side of the backbone and remove it. Turn the chicken breast-side up. Open the chicken on the work surface. Use the palm of your hand to flatten the chicken, then pound it with the flat side of a mallet to a fairly even thickness. Season the chicken with salt and pepper to taste.
- Adjust an oven rack to the lowest position and heat the oven to 450 degrees. Heat 1 teaspoon of the oil in a heavy-bottomed 12-inch ovenproof nonstick skillet over medium-high heat until it begins to smoke. Swirl the skillet to coat evenly with oil. Place the chicken, skin-side down, in the hot pan and reduce the heat to medium. Place the weight (see the note above) on the chicken and cook, checking every 5 minutes or so, until evenly browned, about 25 minutes. (After 20 minutes, the chicken should be fairly crisp and golden; if not, turn the heat up to medium-high and continue to cook until well browned.)
- Meanwhile, mix the remaining 2 tablespoons oil, garlic, 1½ teaspoons of the thyme, the pepper flakes, lemon juice, ½ teaspoon salt, and ¼ teaspoon black pepper in a small bowl and set aside.
- Using tongs, carefully transfer the chicken, skin-side up, to a clean plate. Pour off any accumulated fat in the pan and add the potatoes, sprinkling them with ¼ teaspoon salt, 1/8 teaspoon black pepper, and the remaining 1½ teaspoons thyme. Place the chicken, skin-side up, on the potatoes and brush the skin with the reserved thyme-lemon juice mixture.
- Transfer the pan to the oven and roast until the thickest part of the breast registers 160 degrees on an instant-read thermometer, 10 to 15 minutes longer. Transfer the chicken to a cutting board and let rest 10 to 15 minutes.
- Return the skillet with the potatoes to the oven and roast until browned and cooked through, about 10 minutes. Using a slotted spoon, transfer the potatoes to a large bowl, leaving the fat behind. Toss the potatoes with the parsley. Cut the chicken into pieces. Serve the chicken and potatoes immediately with the lemon wedges.
Notes
- If you don’t have a brick or cast-iron press, a heavy skillet or Dutch oven filled with cans works perfectly as a weight.