This Brick Chicken is now my favorite way to grill chicken. By just adding weight (brick or another heavy skillet) to press the chicken down from the top results in the most super juicy chicken you will ever eat. It also comes with a bonus, extra crispy skin on the outside. You will need to plan this recipe a day ahead so that you can marinate the chicken overnight. I would recommend this recipe to anyone who likes a grilled whole chicken.

Table of Contents

What Is Chicken Under a Brick?

Chicken under a brick is a method of roasting a whole chicken, seasoned with lemon and fresh herbs, inside an oven or on a grill with a heavy brick or press positioned on top, helping with the cooking process.

A guide to show you how to make a classic Tuscan Italian brick chicken recipe with Herb Gremolata. Now gather your equipment, and let’s start cooking.

This is my favorite set when making Brick Chicken; Lodge Pre-Seasoned Cast Iron Reversible Grill/Griddle and Lodge Pre-Seasoned Cast Iron Grill Press. Grill & Griddle provides excellent heat retention and distribution and fits over two stovetop burners. Two easy-grip handles allow for easy lifting, flipping, or hanging when not in use. You can use this grill for cooking pancakes and eggs or grill chicken and steak.

How to Make Gordon Ramsay Brick Chicken

1. Season and Coat Chicken with Olive Oil: Preheat oven at 500°F mix 1 tbsp. Olive oil and salt and pepper together in a bowl. Position the whole chicken on the cutting board, skin side down. Using your hands, press down firmly on the breastbone to flatten the breast. Brush the chicken on both sides with the olive oil mixture.

Get an ovenproof large skillet hot (nonstick if possible) or on the grill if available to hold the flattened chicken over medium-high heat for 3 minutes. Place the remaining olive oil in the pan and wait about 30 seconds for it to heat up.

2. Place Bricks on Chicken: Put the chicken in a large skillet or grill, skin side down; weigh it with another skillet or with one or two bricks wrapped in aluminum foil. What you are trying to do is flatten the chicken by adding weight evenly over the chicken surface.

Now continue cooking over medium-high heat for 5 minutes, then move chicken to the oven. Roast for 15 minutes more. Remove the pan out of the oven along with the weights; turn the chicken over, continue roasting 10–15 minutes more on the other side, or until the juices run clear or an instant-read thermometer inserted into the thickest part of the thigh registers 165°F.

3. Make and Add Germolata to Brick Chicken: For the Gremolata, combine ingredients in a small bowl, place aside.

Chicken Under a Brick with Herb Gremolata

5 from 1 vote

Servings

servings

Prep time

minutes

Cooking time

minutes

Classic Tuscan Italian brick chicken recipe with Herb Gremolata.

Ingredients

Gremolata
1 tbsp. 1 finely chopped lemon peel
¼ cup finely chopped parsley
1 tbsp. 1 fresh tarragon
2 tbsp. 2 finely chop garlic
Brick Chicken
1 3- to 4-lb. fresh whole chicken, backbone taken out, remove excess fat, washed, and dried
Kosher salt and freshly ground black pepper to taste
2 tbsp. 2 extra virgin olive oil, divided
1 whole lemon, quartered

Directions

For Gremolata
Combine ingredients in a small bowl, place aside.
For Brick Chicken
PREHEAT the oven to 500°F.
Combine 1 tbsp. Olive oil and salt and pepper together in a bowl. Place the whole chicken on a cutting board, skin side down. Using your hands, press down firmly on the breastbone to flatten the breast. Brush the chicken on both sides with the olive oil mixture.
Get an ovenproof large skillet hot (nonstick if possible) to hold the flattened chicken over medium-high heat for 3 minutes, place remaining olive oil in the pan and wait about 30 seconds for it to heat up.
Put the chicken in a large skillet, skin side down; weigh it with another skillet, or have one or two bricks wrapped in aluminum foil. What you are trying to do is flatten the chicken by adding weight evenly over the chicken surface.
Now continue cooking over medium-high heat for 5 minutes, then move chicken to the oven. Roast for 15 minutes more. Remove the pan out of the oven along with the weights; turn the chicken over, continue roasting 10–15 minutes more on the other side, or until the juices run clear or an instant-read thermometer inserted into the thickest part of the thigh registers 165°F.