Chicken Under A Brick Recipe

Prepare and season

Preheat oven to 425°F (220°C). Pat the spatchcocked chicken dry with paper towels. Combine kosher salt, black pepper, minced garlic, olive oil and melted butter. Rub the mixture evenly under and over the skin and on both sides of the bird. Let rest at room temperature for 20 minutes while you prepare the pan and vegetables.

Weight and press

Heat a large oven‑safe skillet or cast‑iron pan over medium‑high heat until very hot. Add a tablespoon of oil and sear the breast side down for 4–5 minutes to get color. Carefully flip the chicken breast side up. To emulate 'under a brick', place a heavy weight directly on top of the chicken to press it flat: use a cast‑iron skillet, a foil‑wrapped brick, or a heavy ovenproof weight. The weight should press the chicken so the breasts and thighs make full contact with the pan.

Roast

Transfer the pan to the preheated oven and roast for 25–30 minutes, keeping the weight on, until an instant‑read thermometer inserted into the thickest part of the thigh reaches 165°F (74°C) and the skin is deep golden and crisp. Remove the weight for the last 5 minutes of cooking if you want extra browning on top.

Rest

Transfer chicken to a cutting board and tent loosely with foil. Let rest 10–12 minutes before carving so juices redistribute.

Roast vegetables in pan

While the chicken roasts, toss Jimmy Nardello peppers and cipollini onions with 2 tablespoons olive oil, a pinch of salt and the thyme sprigs. After searing the chicken and before placing the weight, push the vegetables around the edges of the pan where there's space. They will blister and roast in the chicken juices. If pan space is limited, roast vegetables on a separate sheet at the same oven temperature for 20–25 minutes until softened and slightly charred.

Collect pan jus

When chicken is done, remove it to rest and set the skillet with vegetables on the stovetop over medium heat. Spoon off excess fat if more than 2 tablespoons remain. Add 1 cup chicken stock (or water) to the pan to deglaze, scraping up browned bits with a wooden spoon — this is your pan jus base. Simmer for 2–3 minutes to reduce slightly.

Make glaze

In a small saucepan combine balsamic vinegar, honey, soy sauce and red chile flakes. Bring to a gentle simmer over medium heat and reduce 2–3 minutes until slightly syrupy. Whisk the cornstarch with cold water to make a slurry, then whisk into the simmering glaze. Cook 30–60 seconds until glossy and thickened. Taste and adjust seasoning — add a tiny pinch of salt if needed.

Finish pan jus with glaze

Whisk half of the prepared balsamic‑chile glaze into the pan jus, simmer 1 minute to marry flavors and coat the vegetables. Keep remaining glaze for finishing the chicken.

Carve and glaze

Carve the rested chicken into pieces (breasts, thighs, drumsticks). Brush the reserved balsamic‑chile glaze over the skin of each piece to add shine and a sweet‑spicy finish.

Plate

Arrange roasted Jimmy Nardello peppers and cipollini onions on a platter, place carved chicken on top, and spoon the pan jus and vegetables’ juices over the chicken. Squeeze the lemon juice lightly over everything, sprinkle with chopped parsley and flaky sea salt to taste.

Serve

Serve immediately with remaining glaze on the side for guests to add more heat/sweetness. Leftover glaze can be refrigerated for up to 1 week.