Chicken Under A Brick

The idea is to flatten the chicken by applying weight evenly over its surface, which results in quickly cooked chicken, with crispy skin.
Course Main
Author New School of Cooking


  • 2 garlic cloves minced
  • 1 1/2 teaspoons chopped thyme
  • 1 teaspoon crushed red pepper
  • 1 teaspoon finely chopped rosemary
  • 1 teaspoon finely chopped sage
  • 1/2 cup extra virgin olive oil plus 2 tablespoons for the pan
  • 1 four pound chicken - butterfly and flattened
  • salt and freshly ground pepper to taste
  • 1/2 cup white wine
  • 1 tablespoon fresh lemon juice


  1. Combine the garlic, thyme, red pepper, rosemary, sage, olive oil, salt & pepper. Marinate the butterflied chicken overnight in the refrigerator or at room temperature for 30 minutes.
  2. In a 12 inch skillet, heat a little olive oil over medium high heat. Place the chicken skin side down in the skillet. Put another skillet over the chicken or a brick wrapped in aluminum foil to weigh it down.
  3. Cook over medium high heat until the skin is golden brown, about 12 minutes.
  4. Remove the weight and turn the chicken over, season generously with salt and pepper, and replace the weight.
  5. Cook another 12 minutes. Test for doneness.
  6. Transfer chicken to a platter.
  7. Deglaze the pan with the white wine and reduce by half.
  8. Add lemon juice and serve the pan sauce over the chicken.
  9. Serve hot or at room temperature, with lemon wedges.

Recipe Notes

Cook time: 30 mins - Serves 4