Description
Crispy skin, juicy meat – this brick-pressed chicken is unexpectedly easy and impressive. Perfect for a weeknight dinner or a special occasion.
Ingredients
Units
Scale
- 1 whole (2 kg) young chicken
- 2 bricks
- Salt and pepper
- Pinch of cayenne
- 1 tsp herbes de provence
- 1 tbsp olive oil
- 1/4 cup white wine
- 1/2 cup chicken broth
- 1 tbsp unsalted butter
Instructions
- Wrap two bricks in foil.
- Spatchcock the chicken.
- Salt and pepper the meaty side of the chicken, then dust with herbes. Turn it over and salt and pepper the skin side (no herbes). Let the chicken sit out for 30 minutes.
- Preheat oven to 425°F (218°C).
- Heat a cast-iron skillet over moderately high heat. Pat chicken’s skin dry with paper towel. Brush with oil. Dust with salt and pepper.
- Once the skillet is smoking hot (4-5 minutes), place chicken skin-side down in the skillet. Position bricks over chicken to flatten. Transfer skillet to oven.
- Bake for 25 minutes.
- Remove bricks. Slide a large pancake flipper under the chicken to prevent sticking. Flip chicken using tongs. Insert a temperature probe into a thigh, set to 155-160°F (68-71°C), and return to oven.
- When the probe alarm goes off, broil until the chicken reaches 160-165°F (71-74°C). Optionally, let the chicken reach temperature without broiling.
- Remove chicken to a platter and let rest for 5 minutes.
- Deglaze the pan with wine. Add chicken broth and reduce. Off heat, add butter. Check for seasoning. Serve pan juices with chicken.
Notes
- For even crispier skin, dry brine the chicken for 2-4 hours in the refrigerator before cooking.
- If you don’t have a cast-iron skillet, use an oven-safe skillet with a heavy base to ensure even heat distribution.
- Leftover chicken can be shredded and used in salads, sandwiches, or tacos; store in an airtight container for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2
- Sodium: 400
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 10
- Fiber: 2
- Protein: 40
- Cholesterol: 150