‘louis’ Brick Chicken Recipe

Preparation and Cooking

1. 1

   Brining the Chicken

   In a large bowl, combine water, kosher salt, juice of one lemon, black peppercorns, and thyme. Stir until salt is dissolved. Submerge the whole chicken in the brine, cover, and refrigerate for at least 4 hours, preferably overnight.

2. 2

   Preparing the Chicken

   Preheat your oven to 400°F (200°C). Remove the chicken from the brine and pat dry with paper towels. Rub the chicken all over with olive oil and season generously with salt and pepper.

3. 3

   Cooking Under a Brick

   Place a cast iron skillet over medium-high heat. Once hot, place the chicken skin-side down in the skillet. Place a brick wrapped in aluminum foil on top of the chicken to weigh it down. Cook for about 15-20 minutes until the skin is crispy and golden brown.

4. 4

   Finishing in the Oven

   Transfer the skillet to the preheated oven and cook for an additional 25-30 minutes, or until the internal temperature reaches 165°F (75°C). Remove from the oven and let rest for 10 minutes.

5. 5

   Making the Sauce

   While the chicken rests, squeeze the juice of the remaining lemon into the skillet and scrape up any browned bits. Add minced garlic and cook for another minute on medium heat. Pour the sauce over the chicken before serving.

6. 6

   Sautéing the Spinach

   In a separate skillet, heat a tablespoon of olive oil over medium heat. Add fresh spinach and sauté until wilted. Season with salt and pepper to taste.