Brick Chicken Recipe

Season and prep chicken

Pat the chicken breasts dry with paper towels. Rub with olive oil, then season with salt, pepper, lemon zest, garlic, thyme, and rosemary.

Cook chicken under brick

Heat a large cast iron skillet over medium-high heat. Place the chicken skin-side down in the pan. Place a foil-wrapped brick or heavy pan on top to press the chicken flat. Cook for 6-8 minutes until skin is golden and crispy.

Flip the chicken, remove the brick, and cook for another 6-8 minutes or until internal temperature reaches 165°F (74°C). Remove from pan and rest for 5 minutes before serving.

Preheat oven to 425°F (220°C). Toss diced potatoes with olive oil, salt, pepper, and rosemary. Spread on a baking sheet in a single layer.

Roast for 25-30 minutes, flipping halfway through, until golden brown and crispy. Set aside and keep warm.

Heat olive oil and butter in a skillet over medium heat. Add shallots and garlic, and sauté for 2 minutes until fragrant.

Add mushrooms, salt, and pepper. Cook for 6-8 minutes until mushrooms are browned and tender.

Finish with lemon juice, stir, and remove from heat. Keep warm.

In a small saucepan over medium heat, melt butter and sauté the minced shallot until translucent.

Add Marsala wine and thyme, and simmer for 2-3 minutes to reduce slightly.

Pour in chicken stock, bring to a boil, then reduce heat and simmer for 8-10 minutes until reduced by half. Season with salt and pepper. Strain if desired.