Crispy Roasted Brick Chicken Recipe

Prepare the chicken

If the chicken is not spatchcocked, remove the backbone with kitchen shears and press firmly on the breastbone to flatten. Pat the chicken very dry with paper towels — dryness is essential for crisp skin.

Combine olive oil, minced garlic, honey, red wine vinegar, crushed dried oregano, smoked paprika, kosher salt and black pepper in a bowl. Stir until smooth and emulsified.

Place the spatchcocked chicken on a rimmed baking sheet or large plate, skin side up. Rub about two-thirds of the marinade evenly under the skin (lift skin carefully around breasts and thighs) and the remaining marinade all over the skin and cavity. Let the chicken sit at room temperature for 20–30 minutes, or refrigerate up to 2 hours for deeper flavor. If refrigerating, bring back to room temperature for 20–30 minutes before roasting.

Preheat the oven to 450°F (230°C). Position a heavy ovenproof skillet or roasting pan in the oven while it preheats so it becomes very hot (this will help start crisping the skin).

Remove the hot pan from the oven (use oven mitts) and add 1 tablespoon neutral oil, swirling to coat. Place the chicken in the pan skin-side down and press gently for even contact with the hot surface. Roast skin-side down for 10 minutes to render fat and begin crisping.

Flip the chicken so skin-side up. Brush the skin with the melted butter and scatter lemon halves cut-side down in the pan beside the chicken. Transfer to the oven and roast at 450°F (230°C) until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 160–165°F (71–74°C), about 20–30 minutes more depending on size. Total cook time typically 30–40 minutes after initial sear, but rely on temperature for accuracy.

For extra-crispy skin, switch oven to broil (high) for 1–3 minutes at the end — watch closely to avoid burning.

Remove chicken from oven and transfer to a cutting board. Tent loosely with foil and rest for 10–12 minutes (temperature will rise a few degrees and juices will redistribute).

While resting, spoon any liquid and fat from the pan into a small measuring cup or fat separator to use for the jus (see next section). Squeeze the roasted lemon over the chicken and sprinkle with chopped fresh oregano or parsley if using.

Pour off most of the fat from the collected pan drippings, leaving any browned fond. Place the roasting pan or a small saucepan over medium heat on the stovetop.

Add the white wine to deglaze the pan, scraping up browned bits with a wooden spoon. Reduce by about half (2–3 minutes).

Add the chicken stock and bring to a gentle simmer. Reduce by about one-third to concentrate flavor, about 4–6 minutes. Taste and season with salt and pepper as needed.

To finish the jus, remove from heat and whisk in the cold butter pieces one at a time to mount the sauce until glossy and slightly thickened. Do not boil after adding butter. Strain the jus through a fine-mesh sieve into a small gravy boat if desired.

Serve the jus alongside the rested chicken, spooning a little over carved pieces as desired.