Nothing says home cooking like a whole roast chicken. Easy, simple and delicious. Brick Chicken is my preferred method for a shorter cook time and a crispier skin. With a creamy mushroom sauce and a sweet & tart charred lemon to balance things out, this recipe adds something extra to the old classic.
Brick Chicken Techniques
Spatchcocking is the first technique you will use in this recipe. Basically, what we are trying to do here is split, then flatten the chicken, leaving the whole bird intact. Flattening the chicken will cut roasting time down and make for more surface area to get nice crispy skin. Before starting the spatchcocking method be sure to remove any giblets and extra bits left inside the bird. Spatchcocking method reads as follows:
- Position the chicken breast-side down on a large cutting board.
- Starting from the thigh side of the bird use kitchen shears to cut along one side of the backbone. Turn chicken around and cut along the other side of the backbone to full remove it.
- Flip the chicken so it is now breast side up. Open up the chicken so it is as flat as possible. Now press down firmly on the breastbone to flatten even more.
Now you’re halfway to making some delicious Brick Chicken! All you need to do now is to prep some equipment and you’re ready to go. First you’re going to need a 12-inch cast iron pan and a second slightly smaller cast iron pan with foil wrapped on the bottom of it.
The chicken will roast in the 12-inch with the second cast iron pressing down on top. To be true to name you could certainly use a heavy large brick wrapped in foil to accomplish the same purpose. Now you’re ready to start cooking!
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Other Recipes to Try
- Sous Vide Ribeye Steak with Peppercorn Sauce
- Cedar Plank Roasted Branzino
- Grilled Garlic & Herb Shrimp
Brick Chicken with Creamy Mushroom Sauce and Charred Lemons
Ingredients
- 1 whole chicken (spatchcocked w/ giblets/backbone removed)
- kosher salt to taste
- fresh cracked black pepper to taste
- 4 tbsp olive oil
- 1 small shallot (diced)
- 1 cup thinly sliced button mushrooms
- 2 sprigs rosemary
- 2 tbsp white wine optional
- 1 cup chicken stock
- 1 cup heavy cream
- kosher salt to taste
- fresh cracked black pepper to taste
- 1 tbsp vegetable oil
- 1 lemon (halved crosswise)
Instructions
Roasted Spatchcocked Chicken
- Preheat oven to 500°F with a 12-inch cast iron skillet inside.
- Season spatchcocked chicken on both sides with kosher salt and fresh cracked black pepper to taste. Drizzle 2 tbsp of olive oil on the skin side of the bird and coat evenly.
- Carefully remove preheated cast iron pan from oven and place it on your stove top. Add in the last 2 tbsp of olive oil into the hot pan. Immediately add in the chicken skin side down making sure chicken is as flat as possible.
- Place another slightly smaller foil wrapped cast iron or a foil wrapped heavy brick on top of the chicken and firmly press down to flatten chicken. Now carefully transfer this whole thing back into the 500°F oven (make sure to use two hands as this will be very heavy).
- Roast chicken for 30 minutes.
- After the 30 mins transfer the pan to the stovetop. Remove the top foil lined cast iron/brick. Flip the chicken skin side up. Check temperature at the deepest part of the thigh; should read 165°F when done.
- If chicken still needs more time go ahead and pop it back in the oven for about 5 more minutes. Side Note: If chicken is deep golden brown and crispy at this point just bake chicken with skin side up and no top cast iron/brick. If you would like the skin to get a little more crisp/colored feel free to place chicken skin side down with the extra cast iron/brick on top.
- Once your chicken is cooked through, transfer chicken from cast iron to a large cutting board to rest. Pour out and reserve pan drippings. Place cast iron on stove at medium heat.
Creamy Mushroom Sauce
- Add a tbsp of reserved chicken drippings to pan.
- Saute the diced shallots for about 1 minute until softened.
- Add the sliced button mushrooms and sprigs of rosemary to the pan. Saute until mushrooms are softened about 2 minutes.
- If you choose to, add in the white wine and cook off until it evaporates. Then add in the 1 cup of chicken stock and bring to a boil. Lower heat to a simmer and let reduce by half. Remove rosemary sprigs.
- Increase heat to medium and add in the heavy cream. Bring to a boil then lower heat and reduce by half. Season to taste with salt and pepper.
Charred Lemon Garnish
- Set a non-reactive pan, preferably stainless steel, on the stove over high heat.
- Add in the vegetable oil. Once oil is heated and shimmering add in the lemon halves cut side down. Let lemons cook and char for about 5 minutes.
To Serve (Family Style)
- Depending on your preference either serve the sauce on the side or cover the bottom of a large serving plate with the sauce. Next place the roast chicken, either whole or carved, onto the same serving plate. Garnish plate with charred lemons. Enjoy!
