Crispy Brick Chicken Recipe

Prep and spatchcock

Preheat oven to 425°F (220°C). If not already spatchcocked, remove the backbone of the whole chicken with kitchen shears and press firmly on the breastbone to flatten. Pat the chicken very dry with paper towels — dryness is critical for crisp skin.

Season

In a small bowl combine kosher salt, black pepper, crushed dried oregano, smoked paprika, and garlic powder. Rub 2 tablespoons olive oil all over the chicken (both breast and underside). Evenly rub the seasoning mixture over the entire chicken, making sure to get under the skin at the breasts and thighs where possible.

Heat pan and weigh

Place a large oven-proof skillet (cast iron preferred) on the stovetop over medium-high heat and add 1 tablespoon olive oil. When shimmering, place the chicken in the skillet skin-side down and press a heavy oven-safe weight (a foil-wrapped brick, another skillet, or a heavy baking sheet) onto the chicken to flatten further. Sear for 8–10 minutes without moving, until the skin is deeply golden and starting to crisp.

Roast

Remove the weight, flip the chicken so it is skin-side up, and transfer the skillet to the preheated oven. Roast for 25–30 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 160°F (71°C). If the skin needs additional browning, broil for 1–2 minutes while watching closely.

Rest

Remove chicken from the oven and transfer to a cutting board. Tent loosely with foil and let rest 10–12 minutes (carryover will bring internal temp to ~165°F). Reserve pan drippings in the skillet for the jus.

Cook garlic slowly

While chicken roasts, place peeled garlic cloves, 1 cup olive oil, brown sugar, apple cider vinegar, and 1 teaspoon salt in a small saucepan. Bring to a very gentle simmer over low heat — do not let it boil. Simmer uncovered for 25–30 minutes, stirring occasionally, until the garlic cloves are tender, caramelized, and sweet. Reduce heat if the oil starts to bubble aggressively.

Finish confit

Remove from heat and let cool slightly. Taste and adjust sweetness or salt. Use a fork to mash a few cloves to create a loose paste — this will be mixed into the jus and rubbed onto the chicken when serving. Reserve 2–3 whole cloves per serving for garnish if desired.

Deglaze

Place the skillet with reserved pan drippings over medium heat. If there is excessive grease, spoon off all but about 1 tablespoon. Add the optional tablespoon of dry white wine to deglaze, scraping up browned bits with a wooden spoon.

Build the jus

Add 2 cups chicken stock to the skillet and bring to a gentle simmer. Stir in 1 teaspoon cornstarch mixed with 1 tablespoon cold water to slightly thicken (adjust amount for desired consistency). Simmer 4–6 minutes until sauce is glossy and reduced by about one quarter.

Finish sauce

Off the heat, whisk in 1 teaspoon fresh lemon juice and 1 tablespoon cold cubed unsalted butter, one piece at a time, to enrich and slightly thicken the jus. Stir in 1–2 tablespoons of the mashed sweet garlic confit to incorporate sweet-garlic flavor. Taste and season with salt and pepper as needed.

Carve and plate

Carve the rested chicken into portions (breasts, thighs, legs, wings). Spoon a little of the sweet garlic jus onto each serving and drizzle additional jus around the plate.

Garnish

Scatter crushed fresh oregano leaves over the chicken and finish with a light sprinkle of sea salt flakes. Place reserved whole confit garlic cloves on the plate for a sweet garlicky note. Serve immediately.