Chicken Under a Brick

The Unexpected Delight of Chicken Under a Brick

As a busy working mom, time in the kitchen is a precious commodity. I'm always on the lookout for recipes that are both delicious and easy to execute, minimizing prep time and maximizing flavor. That's why Chicken Under a Brick has become a staple in our household. It's surprisingly simple, yet yields incredibly juicy and flavorful chicken, every single time. The concept initially intrigued me – the idea of using weight to compress the chicken while it cooks seemed almost magical. But the results speak for themselves; the method ensures even cooking and a wonderfully crispy skin.

The beauty of this recipe lies in its simplicity. The marinade is quick to prepare, a simple blend of olive oil, garlic, rosemary, and salt. I often use a pre-made poultry seasoning blend to save even more time. The chicken itself is the star; I prefer to buy a whole chicken, already butterflied by the butcher, simplifying the process significantly. This way, the chicken cooks evenly, ensuring that all the pieces are tender and juicy. The weight of the brick (or, in my case, a heavy cast iron pan wrapped in foil) creates even pressure, making for a perfectly cooked bird. I’ve experimented with weights over the years, from bricks to heavy pans, and even tried a cast iron skillet. The key is using something heavy enough to maintain contact and even pressure, while also being oven safe of course.

The cooking process is straightforward, moving from a hot skillet to the oven. The initial searing in the skillet creates that perfect crispy skin we all crave, while the oven ensures the chicken is cooked through and juicy. Fifteen minutes in the oven with the weight, then another ten minutes skin-side up, and it's ready. The whole process, from prepping to serving, usually takes around an hour. This is a manageable timeframe, even on a busy weeknight. I often serve it with a simple side salad or roasted vegetables – something light and refreshing that complements the rich, savory flavor of the chicken.

Beyond its ease and deliciousness, this recipe is also versatile. I’ve experimented with different herbs and spices in the marinade, adding a bit of paprika or even a touch of chili flakes for a spicier kick. I also sometimes add some lemon slices inside the cavity of the chicken for an extra burst of citrusy freshness. The possibilities are really endless; it's a recipe that invites experimentation and personalization.

The best part? The cleanup is minimal. I use an oven-safe skillet to make the entire cooking process seamless. Once the chicken is cooked, I simply remove the chicken and wipe off any excess oil from the pan. No extra dishes to wash, a huge bonus in my book! This chicken is a perfect meal for a family dinner, a casual gathering with friends, or even a romantic dinner for two. It's adaptable enough for any occasion, proving its worth time and again in my busy kitchen. This dish is a testament to the fact that simple cooking doesn’t have to mean sacrificing taste or culinary satisfaction.

So, if you're looking for a delicious, easy-to-make, and impressive chicken recipe that will delight your family and friends, try Chicken Under a Brick. You won't be disappointed. It's a recipe that has become a cherished part of our culinary routine, a simple pleasure in the midst of a busy life.

Tips and Variations:

• Marinating Time: The longer you marinate the chicken, the more flavorful it will be. I recommend at least 2 hours, but overnight is even better.
• Alternative Weights: If you don't have bricks, you can use other heavy, oven-safe objects like a cast-iron skillet or a heavy roasting pan. Just make sure it’s wrapped in foil to prevent it from sticking to the chicken.
• Herb Variations: Experiment with different herbs and spices in your marinade. Thyme, oregano, or even a blend of your favorite herbs would work well.
• Sides: Serve your chicken with roasted vegetables, a fresh salad, or some crusty bread to soak up all the delicious juices.

Step-by-step

• Mix together olive oil, salt, garlic and chopped rosemary in a small bowl.
• Place the chicken skin side down on a clean surface.
• Rub herb garlic mixture all over both sides of chicken.
• Cover and let marinate in the refrigerator 1-24 hours. The longer the better.
• When you are ready to cook, preheat the oven to 500 degrees.
• Heat an ovenproof large skillet (big enough to fit the chicken) over medium-high heat for about 3 minutes.
• Put 1 tablespoon olive oil in the pan and wait about 30 seconds for it to heat up.
• Place the chicken in the skillet, skin side down, weight it with another skillet or with one or two bricks, wrapped in aluminum foil (I use a heavy cast iron pot wrapped in foil).
• Cook over medium-high for 5 minutes, then transfer to the warm oven.
• Roast for 15 minutes more.
• Remove from the oven and remove the weight; turn the chicken over (it will now be skin side up) and roast 10 minutes more, or until done.
• Serve hot or at room temperature, with lemon wedges.