Tuscan Chicken Under a Brick Recipe
Tuscan Chicken Under a Brick is a classic Italian dish featuring a whole chicken pressed under a weight for incredibly crispy, golden skin and juicy, flavorful meat. Seasoned with fresh herbs, garlic, lemon, and olive oil, this rustic recipe brings authentic Tuscan flavors to your table.
Ingredients
- 1 medium whole chicken about 3 ½–4 lbs, backbone removed and butterflied (spatchcocked)
- 3 Tbsp. olive oil
- 4 garlic cloves minced
- 2 sprigs fresh rosemary finely chopped
- 2 sprigs fresh thyme leaves removed
- 1 lemon zest and juice
- salt and pepper to taste or to taste
Instructions
- Prepare the ChickenPlace the chicken breast-side down on a cutting board. Using sharp kitchen shears, cut along both sides of the backbone and remove it. Flip the chicken breast-side up and press firmly to flatten. Pat dry with paper towels.
- Season the ChickenIn a small bowl, mix together olive oil, garlic, rosemary, thyme, lemon zest, lemon juice, salt, and pepper.Rub the mixture all over the chicken, making sure to get under the skin where possible for maximum flavor.
- Heat the PanPreheat a large cast iron skillet over medium-high heat for 5 minutes until hot. Lightly oil the pan.
- Cook the ChickenPlace the chicken skin-side down in the hot skillet.Carefully place another heavy cast iron skillet (or a Dutch oven) on top of the chicken to press it flat.Cook for about 12–15 minutes without moving, until the skin is deeply golden and crispy.
- Finish CookingRemove the top skillet and carefully flip the chicken over.Return the weight on top and cook another 30–35 minutes, or until the thickest part of the thigh registers 165°F (74°C) on a meat thermometer.
- Rest and ServeTransfer chicken to a cutting board and let rest for 10 minutes before carving.Serve with lemon wedges, roasted potatoes, or a crisp green salad.