Chicken Under a Brick with Fresh Herbs and Garlic Sauce
Elevate your dinner game with this irresistible "Chicken Under a Brick with Fresh Herbs and Garlic Sauce." Perfectly spatchcocked and pan-seared under the weight of foil-wrapped bricks, this dish delivers ultra-crispy golden skin and tender, juicy meat. Infused with the bold flavors of fresh rosemary, thyme, garlic, and a hint of lemon zest, the chicken is complemented by a luscious garlic cream sauce made directly in the same skillet for minimal cleanup. Whether you're hosting a dinner party or indulging in a gourmet weeknight meal, this easy-to-follow recipe guarantees restaurant-quality results in under an hour. Serve it with roasted vegetables or crusty bread to soak up all the rich, savory sauce.
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Recipe Information
Ingredients
- 1 piece Whole chicken, spatchcocked
- 3 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 4 cloves Garlic cloves, minced
- 1 tablespoon Fresh rosemary, chopped
- 1 tablespoon Fresh thyme, chopped
- 1 teaspoon Lemon zest
- 2 tablespoons Unsalted butter
- 0.5 cup Chicken stock
- 0.25 cup Heavy cream
- 2 tablespoons Parsley, chopped
Instructions
Spatchcock the chicken by removing the backbone with kitchen shears and flattening it by pressing down on the breastbone. Pat the chicken dry with paper towels.
Rub the chicken all over with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Let the chicken sit at room temperature for 15 minutes.
Preheat a large cast-iron skillet over medium heat. Wrap two clean bricks or heavy objects in aluminum foil.
Combine the minced garlic, rosemary, thyme, and lemon zest in a small bowl. Rub this mixture under the skin of the chicken and a bit over the top for extra flavor.
Add the remaining tablespoon of olive oil to the skillet. Place the chicken skin-side down in the skillet and place the wrapped bricks on top to press the chicken flat.
Cook the chicken undisturbed for 10-12 minutes, or until the skin is golden brown. Remove the bricks, flip the chicken, and lower the heat to medium-low.
Continue cooking for another 25-30 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C). Transfer the chicken to a cutting board to rest.
In the same skillet, melt the butter over medium heat. Add the chicken stock and scrape up any browned bits from the pan.
Stir in the heavy cream and let the sauce simmer for 3-4 minutes until slightly thickened. Add additional salt and pepper to taste.
Carve the chicken into pieces and drizzle with the garlic sauce. Garnish with chopped parsley and serve immediately.
Nutrition Facts
Calories |
1047 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.9 g | 104% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 313 mg | 104% | |
| Sodium | 1273 mg | 55% | |
| Total Carbohydrate | 2.2 g | 1% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 0.4 g | ||
| Protein | 72.2 g | 144% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 52 mg | 4% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 761 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
