Best 7 Chicken Under A Brick In A Hurry Recipes

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**Chicken Under a Brick: A Succulent and Flavorful Dish with a Crispy Skin**

Chicken under a brick is a unique and flavorful dish that has gained popularity for its simplicity and delicious results. This cooking method involves placing a seasoned chicken on a bed of aromatics, and then weighing it down with a brick wrapped in aluminum foil during the cooking process. The weight of the brick helps to flatten the chicken, ensuring even cooking and creating a crispy, golden-brown skin. This recipe collection offers three variations of chicken under a brick, each with its own distinct flavors and ingredients. From the classic herb-roasted chicken to the spicy peri-peri chicken and the tangy lemon-herb chicken, these recipes guarantee a succulent and flavorful dish that will satisfy any palate. Enjoy the convenience of cooking a whole chicken in one pan and discover the delightful crispy skin and tender meat that make chicken under a brick a culinary delight.

Check out the recipes below so you can choose the best recipe for yourself!

CHEF JOHN'S CHICKEN UNDER A BRICK



Chef John's Chicken Under a Brick image

You should use a big cast iron pan for this, but it will also work in a high-quality, heavy-duty stainless steel pan, or other oven-proof skillet. The key is to heat it very well before the chicken goes in. Other than that, there's really no way to screw it up, unless you under or overcook it, which won't happen, since you're going to check it with the thermometer.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 6

Number Of Ingredients 5

1 (3 1/2) pound whole chicken, wings removed
salt and ground black pepper to taste
1 pinch herbes de Provence, or to taste
1 tablespoon vegetable oil, or as needed
2 heavy clay bricks, wrapped tightly in aluminum foil

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Use kitchen shears to cut down both sides of the backbone. Remove backbone and discard. Cut through breastbone from the inside until chicken folds out like a book and lays flat.
  • Season chicken all over with salt and black pepper, and sprinkle herbes de Provence on the inside. Let chicken sit for 20 to 30 minutes at room temperature; pat dry with paper towels. Brush skin-side of chicken with oil and season again with salt and black pepper.
  • Heat an oven-proof cast iron skillet over high heat until very hot, about 5 minutes. Place chicken, skin-side down, in hot skillet and place bricks evenly on top to weigh down chicken.
  • Roast chicken in the preheated oven for 25 minutes. Remove bricks, turn chicken over, and continue roasting until juices run clear and meat is no longer pink at the bone, 5 to 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
  • Preheat the oven's broiler and broil the chicken until skin is crispy and golden, 1 to 3 minutes.

Nutrition Facts : Calories 302.9 calories, Cholesterol 132.5 mg, Fat 13.3 g, Protein 43.1 g, SaturatedFat 3.4 g, Sodium 153.8 mg

CHICKEN UNDER A BRICK



Chicken Under a Brick image

It isn't easy to cook chicken so that its skin is crisp and its interior juicy. Grilling, roasting and sauteing all have their problems. But there is an effective and easy method for getting it right, using two ovenproof skillets. A split chicken is placed in one of them, skin side down. The other skillet goes on top as a weight, which helps retain moisture and insures thorough browning. A couple of clean rocks or bricks can be used instead of the second skillet. (If the weight of choice doesn't seem terribly pristine, it can be wrapped in foil.)

Provided by Mark Bittman

Categories     easy, lunch, main course

Time 45m

Yield 4 servings

Number Of Ingredients 7

1 whole 3- to 4-pound chicken, trimmed of excess fat, rinsed, dried and split, backbone removed
1 tablespoon fresh minced rosemary or 1 teaspoon dried rosemary
Salt and freshly ground black pepper to taste
1 tablespoon peeled and coarsely chopped garlic
2 tablespoons extra virgin olive oil
2 sprigs fresh rosemary, optional
1 lemon, cut into quarters

Steps:

  • Place the chicken on a cutting board, skin side down, and using your hands, press down hard to make it as flat as possible. Mix together the rosemary leaves, salt, pepper, garlic and 1 tablespoon of the olive oil, and rub this all over the chicken. Tuck some of the mixture under the skin as well. If time permits, cover and marinate in the refrigerator for up to a day (even 20 minutes of marinating boosts the flavor).
  • When you are ready to cook, preheat the oven to 500 degrees. Preheat an ovenproof 12-inch skillet (preferably nonstick) over medium-high heat for about 3 minutes. Press rosemary sprigs, if using, into the skin side of the chicken. Put remaining olive oil in the pan and wait about 30 seconds for it to heat up.
  • Place the chicken in the skillet, skin side down, along with any remaining pieces of rosemary and garlic; weight it with another skillet or with one or two bricks or rocks, wrapped in aluminum foil. The idea is to flatten the chicken by applying weight evenly over its surface.
  • Cook over medium-high to high heat for 5 minutes, then transfer to the oven. Roast for 15 minutes more. Remove from the oven and remove the weights; turn the chicken over (it will now be skin side up) and roast 10 minutes more, or until done (large chickens may take an additional 5 minutes or so). Serve hot or at room temperature, with lemon wedges.

Nutrition Facts : @context http, Calories 566, UnsaturatedFat 27 grams, Carbohydrate 3 grams, Fat 42 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 11 grams, Sodium 593 milligrams, Sugar 0 grams, TransFat 0 grams

CHICKEN UNDER A BRICK



Chicken Under a Brick image

Provided by Anne Burrell

Categories     main-dish

Time 55m

Yield 1 to 2 servings

Number Of Ingredients 12

1 teaspoon toasted ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon crushed red pepper flakes
4 cloves garlic, smashed and finely chopped
3 sprigs fresh oregano, leaves finely chopped
1 lemon, zested and juiced
Extra-virgin olive oil, for drizzling
One 3 1/2-pound chicken, backbone removed, split in half through the breast (see Cook's Note)
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
3/4 cup chicken stock
1 tablespoon finely chopped chives

Steps:

  • In a small bowl, combine the cumin, smoked paprika, crushed red pepper, garlic, oregano and lemon zest and juice. Drizzle in olive oil until the mixture becomes a paste. Place one half of the chicken into a large bowl (reserve the other half chicken for another use) and massage with the spice mixture. Let sit for 10 minutes at room temperature (or up to 12 hours in the fridge; if refrigerating the chicken, remove it from the refrigerator 45 minutes to 1 hour before cooking to let the chicken come to room temperature).
  • Preheat the oven to 400 degrees F.
  • Coat a large saute pan with olive oil and bring to a high heat. Season the chicken with salt and pepper. Lay the marinated chicken in the pan, skin-side down. Oil the bottom of another large saute pan, lay it on top of the chicken and place bricks or weights in the second saute pan. Cook the chicken until the skin starts to brown, about 5 minutes. Transfer to the oven and cook for about 20 minutes.
  • Remove the pans from the oven and remove the weights and top pan. At this point the skin should be lovely and dark brown. Check the chicken for doneness; it should be cooked through but still succulent and juicy. Transfer the chicken to a serving platter.
  • Remove the excess fat from the pan and add the white wine. Cook over high heat until the wine has reduced by more than half. Add the chicken stock, season with salt and reduce by half.
  • Spoon the juices over the chicken and sprinkle with chives.

CHICKEN UNDER A BRICK



Chicken Under a Brick image

If you've ever roasted a chicken, then consider this chicken dinner 2.0 - you're sure to impress with just a little bit of extra work. The bones are removed from a small chicken to flatten it and help it cook evenly. It's then air-chilled overnight to ensure the skin gets golden and crispy. Cooking it doesn't take a ton of babysitting - just check it every once in a while and adjust your heat as necessary.

Provided by Food Network Kitchen

Categories     main-dish

Time 9h10m

Yield 2 to 4 servings

Number Of Ingredients 7

One 3- to 4-pound chicken
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
6 cloves garlic, crushed with skin on
4 to 5 sprigs fresh herbs like rosemary, thyme and sage
4 to 5 sprigs fresh herbs like rosemary, thyme and sage
1 lemon, quartered

Steps:

  • Spatchcock the chicken: Use kitchen shears to cut out the backbone from the chicken. Lay the chicken breast-side down on a cutting board and use a large knife to cut through the breastbone. Push the chicken down to flatten it out. Cut the wings off at the third joint (at the wing tip). Now locate the thigh bone. Use a small and sharp knife to cut the flesh off away from the bone, working all the way down to the joint. Once you're at the joint, bend the thigh bone back until you hear it pop and use your knife again to help remove the thigh bone completely. Repeat with the remaining thigh bone.
  • Turn the chicken over, blot it dry and refrigerate on a large plate or baking sheet, uncovered, overnight to dry out the skin (this will help make it extra crispy). If you have to skip this step, then dry the chicken as best you can with paper towels and refrigerate, uncovered, for as long as you can.
  • Sprinkle the chicken generously on both sides with salt and pepper.
  • Heat the oil in a large 12-inch cast iron or nonstick skillet over medium-low heat. Lay the chicken, skin-side down, in the skillet. Add the garlic and herbs to the skillet. Now use either 2 bricks wrapped in foil or another heavy, slightly smaller skillet filled with large cans (tomato cans work nicely) directly on top of the chicken. Cook, leaving the chicken mostly undisturbed, checking every once in a while to make sure the skin is browning evenly and not getting too dark too quickly, and adjusting the heat as needed, until almost all of the meat is white (except for the very top of the breast) and the skin is a deep golden brown and crispy, 30 to 35 minutes. Remove the bricks or weighted skillet and turn the chicken over using tongs and/or a spatula, being careful not to rip the skin. Continue to cook until an instant-read thermometer inserted into the thickest part of the breast reads 165 degrees F, 15 to 20 minutes more.
  • Remove the chicken and let rest for a few minutes before carving. Serve with lemon wedges.

CHICKEN HURRY



Chicken Hurry image

This is a quick and easy dish to make. Great for potlucks, family dinners, or cold the next day with salad for a picnic. This sauce is also great on pork spare ribs. Serve hot with rice and salad.

Provided by MOM2112

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h10m

Yield 6

Number Of Ingredients 5

1 (3 pound) whole chicken, cut into pieces
½ cup ketchup
¼ cup water
¼ cup packed brown sugar
1 (1 ounce) package dry onion soup mix

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken pieces in a single layer in a lightly greased 9x13 inch baking dish.
  • In a medium bowl, combine the ketchup, water, brown sugar and dry soup mix. Carefully pour over the chicken, making sure that all of the pieces are covered.
  • Cover dish and bake in the preheated oven for 1 hour.

Nutrition Facts : Calories 554.7 calories, Carbohydrate 16.9 g, Cholesterol 170.3 mg, Fat 34.3 g, Fiber 0.3 g, Protein 42.9 g, SaturatedFat 9.8 g, Sodium 796.9 mg, Sugar 13.7 g

CHICKEN IN A BRICK



Chicken In A Brick image

Make and share this Chicken In A Brick recipe from Food.com.

Provided by Kim Ong

Categories     Chicken

Time 2h5m

Yield 4-5 serving(s)

Number Of Ingredients 15

1 (1 1/2 kg) chicken, oven-ready (wash and dry)
175 g shallots, peeled
175 g baby turnips, trimmed
175 g carrots, peel & cut into strips
2 stalks celery, trim,scrub & cut into chunky pieces
1 lemon, cut into quarters
4 bay leaves
fresh tarragon sprig
salt
ground black pepper
150 ml dry white wine
150 ml chicken stock
25 g butter or 25 g margarine
25 g plain flour
2 -3 tablespoons cream

Steps:

  • Place both halves of the chicken brick in a sink and cover completely with cold water and leave for at least 30 min.
  • (This ensures that brick does not dry out and crack during cooking.) Preheat oven to 190 degree C, 15 min before roasting the chicken in a brick.
  • Place lemon pieces, some bay leaves, tarragon sprigs into clean chicken cavity.
  • Season well with salt and freshly ground black pepper.
  • Place half the prepared vegetables in the base of the drained chicken brick, then place chicken on top.
  • Arrange remaining vegetables and the remaining bay leaves around the chicken.
  • Pour the white wine and chicken stock over.
  • Place lid of chicken brick on top to cover the chicken.
  • Roast in the preheated oven for 1hr 30min or until the chicken is cooked.
  • (Test by inserting a skewer into the thickest part of the chicken thigh. The juices should run clear.) Remove chicken brick from oven.
  • For the sauce-------------------.
  • Pour off cooking liquor and reserve in a bowl.
  • Keep chicken and vegetables hot, covered, in the oven, while preparing the sauce.
  • Place liquor in a small pan and bring to boil.
  • Cream fat and flour together to make a beurre manie, then drop small amounts into boling liquor, whisking continuosly.
  • When sauce is thickened, smooth and glossy, draw off the heat, stir in the cream, then reheat gently and season to taste.
  • Serve with chicken, vegetables and rice or potatoes.

Nutrition Facts : Calories 1014.2, Fat 64.6, SaturatedFat 21, Cholesterol 304.1, Sodium 446.9, Carbohydrate 24.8, Fiber 3, Sugar 5.5, Protein 74

CHICKEN UNDER A " BRICK" WITH ROASTED POTATOES



Chicken Under a

I used a recipe from America's Test Kitchen and tweaked slightly. Instead of the traditional brick you can use a cast iron skillet loaded with several cans or a large stockpot filled with water. It is important to use a non-stick pan beneath, so the skin doesn't have a chance to stick. This is the first time that I have eaten the skin from the chicken in years, due to health issues, but it is was a rare treat! It is also very pretty. Update: I changed this slightly so that I could add a little more flavor to the meat and not just the skin by adding the spices under the skin before cooking instead of over the skin. As much as I love the original recipe, I can't eat too much skin, so this is is another alternative.

Provided by nsomniak6

Categories     Potato

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

1 whole chicken, no larger than 3 lbs. trimmed of excess fat, giblet removed and discarded. rinsed and patted dry
salt and pepper
2 tablespoons vegetable oil, plus
1 teaspoon vegetable oil
3 garlic cloves, finely minced
1 tablespoon fresh thyme leave, minced
1/8 teaspoon red pepper flakes
1/2 tablespoon fresh rosemary, crushed
1 1/2 tablespoons fresh parsley leaves, minced
2 tablespoons fresh lemon juice, plus
1 lemon, cut into wedges
1 1/2 lbs Red Bliss potatoes, scrubbed dried and cut into 3/4 pieces

Steps:

  • Technique: Butterfly a chicken by cutting along the length of one side of the backbone. Turn chicken and cut along the other side of backbone and remove it. Turn chicken breast side up and flatten chicken with the palm of your hand. Then pound it with the flat side of a mallet to a fairly even thickness. Season the chicken with salt and pepper.
  • Adjust an oven rack to the lowest position and heat oven to 450°F.
  • Heat 1 teaspoon oil in a heavy bottomed 12-inch ovenproof nonstick pan over med-high heat until it begins to smoke. Swirl oil to coat the pan. Place the chicken skin side down in the pan and reduce heat to med. Place the weight on the chicken and cook until evenly brown for about 25 minutes, checking every 5 minutes or so. The chicken should be fairly crisp and brown after 20 minutes, if not turn up to med-high heat and continue to cook until well-browned.
  • Mix the remaining oil, garlic, 1 1/2 tsp thyme, rosemary, pepper flakes, lemon juice, 1/2 tsp salt and 1/4 tsp black pepper in a small bowl.
  • Using tongs, carefully transfer chicken to a plate with the skin side up.
  • Pour off any fat from pan and add the potatoes, sprinkling them with 1/4 tsp salt, 1/8 tsp black pepper and the remaining thyme. Place the chicken skin side up on the potatoes and brush the skin with the thyme-lemon juice mixture.
  • Transfer pan to oven and roast until the thickest part of the breast registers 160°F on a meat thermometer 10-15 minutes. Transfer chicken to a cutting board and let rest 10 minutes.
  • Return the potatoes to the oven and roast until browned and cooked through about 10 minutes.
  • Using a slotted spoon, transfer potatoes to a large bowl leaving fat behind. Toss the potatoes with parsley. Cut the chicken in to pieces and serve with lemon wedges.

Tips:

  • Choose the right chicken: For this recipe, it's best to use a whole chicken that weighs between 3 and 4 pounds. You can also use chicken breasts or thighs, but the cooking time will be shorter.
  • Prepare the chicken: Rinse the chicken inside and out and pat it dry with paper towels. Season the chicken with salt, pepper, and any other desired spices.
  • Preheat the oven: Preheat the oven to 400°F (200°C).
  • Prepare the brick: Place a brick in the center of a large baking sheet. You can use a regular brick, a kitchen brick, or a brick wrapped in aluminum foil.
  • Place the chicken on the brick: Place the chicken on top of the brick, breast-side up.
  • Bake the chicken: Bake the chicken for 1 hour, or until the internal temperature reaches 165°F (74°C).
  • Let the chicken rest: Remove the chicken from the oven and let it rest for 10 minutes before carving.

Conclusion:

Chicken under a brick is a simple but delicious way to cook chicken. The brick helps to evenly distribute the heat, resulting in a juicy and flavorful chicken. This recipe is also very versatile, as you can use different spices and herbs to create a variety of flavors. Whether you're cooking for a weeknight dinner or a special occasion, chicken under a brick is sure to be a hit.

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