The Recipes

Brick Chicken

I have had some of the most amazing chicken cooked this way in restaurants, so I figure it's high time I attempt to master it myself.  The ingredients are simple and clean.  The hardest thing will be directing your butcher as to exactly what you want with the bird.

Ask for a small roaster cut in half; one half in tact and the other broken down.  Have them remove the wing, backbone, rib cage and thigh bone from the half that is in tact.

Brick Chicken


- 1/2 skin-on chicken
- 1 lemon, juiced
- handful of fresh arugula
- 1 radish, thinly sliced
- 1 scallion, sliced on the bias
- splash of chicken stock
- 1 T. of vinegar of your choosing
- salt
- pepper
- olive oil

Heat a few tablespoons of olive oil in a skillet large enough to accommodate the bird.  Season the chicken liberally with salt and pepper.  Lay the chicken skin-side down into the skillet.  Top the chicken with another skillet and place canned food or a brick on top of the skillet to weigh it down.  Cook for 17-18 minutes to develop a nice crust.  Drain off any extra oil, then flip the chicken and add 1/2 the lemon juice and stock to the pan.  Cook for 4-5 more minutes; until the bird is 180 degrees internally.

Combine the other half of the lemon juice with the vinegar and season with salt and pepper.  Whisk in 2 T. of olive oil.  Add the arugula and scallion and toss to coat.  Plate the chicken with the salad on top.  Finish with the radishes.