| Level: | Easy |
| Total: | 1 hr |
| Prep: | 30 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 3 chicken halves, breast and rib bones intact (1 1/2 to 1 3/4 pounds each)
- Kosher salt and freshly ground pepper
- Kosher salt and freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- 1/2 tablespoon unsalted butter
- 5 to 6 sprigs thyme
Instructions
- Partially debone the chicken halves, removing the wing, backbone and thighbone. Rinse and pat dry. Refrigerate, uncovered, at least 30 minutes to dry out the skin.
- Season the chicken with salt and pepper on both sides. Heat a large nonstick skillet (preferably cast iron) over medium heat and add the oil and butter. Lay the chicken halves, skin-side down, in the skillet and scatter the thyme around them. Wrap a slightly smaller skillet with foil and place on top of the chicken. Set a large brick or 2 to 3 heavy cans in the skillet to weigh it down.
- Cook the chicken 3 to 5 minutes, then remove the top skillet and check the skin; adjust the heat and rotate the pan as needed so the skin browns evenly. Replace the top skillet and continue to cook until the skin is golden and crisp and the chicken is cooked about three-quarters of the way through, 20 to 25 more minutes. Remove the top skillet and carefully flip the chicken. Cook, uncovered, until the chicken is cooked through, 8 to 10 more minutes. Transfer to a cutting board and let rest 5 minutes. Cut each piece in half to serve.
Nutrition Facts
| Calories | 336 calorie |
| Total Fat | 20.5 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 113 milligrams |
| Sodium | 227 milligrams |
| Protein | 36 grams |
| Sugar | 0 grams |
| Calories | 336 calorie |
| Total Fat | 20.5 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 113 milligrams |
| Sodium | 227 milligrams |
| Protein | 36 grams |
| Sugar | 0 grams |
Reviews
Great recipe. I cooked the chicken on the stove(oven proof skillet) and finished it in a 450 degree oven for 10min. Before putting it in the oven I brushed the chicken with a oil/garlic/thyme/lemon juice/s&P. The reason for transferring to the oven was so that I could focus on my mashed potatoes:)
Great simple way to cook delicious chicken. I use leg quarters since we prefer dark meat and any seasoning that suits our mood. Make sure to put the chicken in the fridge after you rinse and pat dry. Yum!!!!
Easy and really flavorful. I served with sauteed spinach and baked sweet potatoes. NOBODY complained!
By far ,the simplest and best tasting “under a brick” recipe that I have tried. I used the foil and then a smaller saute pan over the chicken with 2 28oz tomato cans. Great! Easy! The arugula salad with toasted walnuts and mustard dressing was also good. So far, all my Food Network Magazine recipes have turned out fantastic. Last one was the Peasant Bread! Also, excellent.