Chicken Under a Brick

Serves 4

Crisp skin, juicy meat, and bright flavor, this is a recipe you will want on repeat. A hot pan and steady weight deliver deep browning, while lemon and a splash of chicken stock create a simple pan sauce that’s finished with fresh herbs and butter. Rustic, timeless and deeply satisfying.

Ingredients:

One 3½-pound whole chicken (organic or free-range if available), rinsed and thoroughly dried
2 teaspoons kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1 tablespoon extra-virgin olive oil
Zest and juice of 1 lemon
1 cup chicken broth or stock
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh chives
2 tablespoons unsalted butter

Directions:

Preheat oven to 375 degrees F.
Begin by removing the backbone of the chicken or  ‘spatchcocking’ the chicken. Use kitchen scissors or a large knife and cut the chicken through the ribs on either side of the backbone (not the breastbone!). Remove and either save for stock or discard. Turn the chicken over and cut the wing tips off, then use the heel of your hand to press the chicken breast flat. Season the chicken all over with salt, pepper.

Wrap 2 bricks completely with aluminum foil. Place a large heavy bottomed skillet, preferably cast iron, over medium heat. Add olive oil and heat until just shimmering and hot, but not smoking. Place chicken skin side down in the skillet, then carefully weigh down with 2 bricks that are wrapped completely with foil. Reduce heat to medium low and cook until the skin is golden and crisp, about 15 minutes.

Remove bricks and carefully turn chicken over. Transfer the skillet to the oven and roast the chicken until cooked through and internal temperature in thickest part of the breast is 160 degrees, about 30-35 minutes.

When chicken is cooked through, remove from skillet and let rest on a cutting board while you make the sauce. Place skillet over low heat and gently stir in lemon zest, lemon juice, chicken broth, parsley, basil, chives and butter until melted. Season with salt and pepper to taste. Remove from heat and spoon sauce over chicken to serve.