Tom's Brick Chicken

Para_chan's Note:

from The Cast Iron Skillet Cookbook

• Total Time: 50 mins
• Prep Time: 5 mins
• Cook Time: 45 mins

Ingredients:

Servings: 4

• 1 teaspoon rosemary
• 1 teaspoon oregano
• 1 teaspoon thyme
• 1 teaspoon sea salt
• 2 ½ lbs chicken , split at backbone and flattened
• black pepper
• ¼ cup extra virgin olive oil

Directions:

1. Preheat oven to 400º.
2. Mix herbs and salt and rub mixture into skin of chicken.
3. Heat oil in skillet. Place chicken in skillet, skin side down. Weigh chicken down with foil-wrapped brick or second skillet.
4. Cook 15 minutes, then place in oven and cook another 30 minutes.

Reviews

[oilpatchjo]

Perfect, I didn't split the chicken as the cast iron lid I was using would not go past the rim of the cast iron pan I was using but would flatten the chicken considerably. I covered the chicken with parchment paper so the lid and the chicken would not stick together and I would lose the skin to the lid of the pan! I put the lid on the chicken to flatten it 1 hour later perfection, followed the directions and the results were a "moist succulent chicken beautifully browned and delicious"!
Thanks, Para_chan for sharing this recipe that I will use in the future with my cast iron pan!

[CHRISSYG]

Easy to follow, terrific results! I'd never tried brick chicken before. This turned out very well and everyone loved it. Juicy, tender, crispy skin! Thank you!