European Italian Main Dishes Chicken Chef John's Chicken Under a Brick 4.7 (48) 42 Reviews 14 Photos You should use a big cast iron pan for this, but it will also work in a high-quality, heavy-duty stainless steel pan, or other oven-proof skillet. The key is to heat it very well before the chicken goes in. Other than that, there's really no way to screw it up, unless you under or overcook it, which won't happen, since you're going to check it with the thermometer. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on October 10, 2019 Save Rate Print Share 14 14 14 14 14 Prep Time: 10 mins Cook Time: 40 mins Additional Time: 20 mins Total Time: 1 hr 10 mins Servings: 6 Yield: 1 whole chicken Jump to Nutrition Facts Ingredients 1 (3 1/2) pound whole chicken, wings removed salt and ground black pepper to taste 1 pinch herbes de Provence, or to taste 1 tablespoon vegetable oil, or as needed 2 heavy clay bricks, wrapped tightly in aluminum foil Directions Preheat the oven to 425 degrees F (220 degrees C). Use kitchen shears to cut down both sides of the backbone. Remove backbone and discard. Cut through breastbone from the inside until chicken folds out like a book and lays flat. Season chicken all over with salt and black pepper, and sprinkle herbes de Provence on the inside. Let chicken sit for 20 to 30 minutes at room temperature; pat dry with paper towels. Brush skin-side of chicken with oil and season again with salt and black pepper. Heat an oven-proof cast iron skillet over high heat until very hot, about 5 minutes. Place chicken, skin-side down, in hot skillet and place bricks evenly on top to weigh down chicken. Roast chicken in the preheated oven for 25 minutes. Remove bricks, turn chicken over, and continue roasting until juices run clear and meat is no longer pink at the bone, 5 to 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Preheat the oven's broiler and broil the chicken until skin is crispy and golden, 1 to 3 minutes. Photo by Mark Matheny. I Made It Print Nutrition Facts (per serving) 303 Calories 13g Fat 43g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 303 % Daily Value * Total Fat 13g 17% Saturated Fat 3g 17% Cholesterol 133mg 44% Sodium 154mg 7% Protein 43g 86% Calcium 22mg 2% Iron 2mg 10% Potassium 362mg 8% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved