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Brick Chicken with Creamy Mushroom Sauce and Charred Lemons

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.
Prep Time 15 mins
Cook Time 45 mins
Servings 4


  • 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)


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!