What’s in chicken under a brick?
There’s nothing fancy about this dinner recipe but it’s still so impressive! (That’s what I love most about it.)
Whole Chicken: You’ll need to spatchcock it. Lemon Juice: Freshly squeezed lemon juice creates the best flavor! Try to avoid the bottled options if you can help it. Thyme: For the very best flavor and aroma, use fresh thyme, not dried.
Variations To Try
Feel free to use other fresh herbs as well as thyme. Sage and rosemary both work really well. Swap the olive oil with avocado oil if you’d prefer.
How to Store and Reheat
Leftovers will keep for up to 3 days in the fridge. Just make sure everything is stored in an airtight container. To reheat, just pop the meat picked off the bones in the microwave for 30 seconds at a time until just warmed through – you don’t want to overheat it and dry it out.
How to Freeze
You can freeze cooked chicken for up to 3 months in an airtight container.
Notes from the Test Kitchen
After cooking chicken under a brick, let it rest for at least 15 minutes before slicing it. This will allow the juices to redistribute so that the meat is wonderfully juicy. Use an instant read thermometer to make sure that the chicken is cooked all the way through. It should register at 165°F. This ensures it is safe, delicious, and juicy!
More Whole Chicken Recipes We Love
Instant Pot Whole Chicken Spatchcock Chicken with Garlic and Herbs How to Make Rotisserie Chicken Beer Can Chicken Honey Garlic Roasted Chicken Lemon Garlic Spatchcock Chicken
