Lemon Chicken Under A Brick Recipe

Prep the chicken

Pat the chicken pieces very dry with paper towels. Using kitchen shears or a sharp knife, spatchcock (butterfly) the chicken halves by cutting along one side of the backbone and opening them flat, or press slightly to flatten breasts if using intact halves. Score the skin lightly near the thicker parts for even cooking. Season both sides generously with 1 1/2 tsp kosher salt, 3/4 tsp black pepper and 1 tsp garlic powder; rub 2 tablespoons olive oil over the skin and under it where possible. Tuck thyme sprigs and smashed garlic under the skin or in the cavity. Zest half the lemon and reserve; cut lemon in half.

Heat the pan and weight

Set a large cast-iron or heavy ovenproof skillet over medium-high heat until very hot, about 3–5 minutes. While it heats, wrap a clean brick or heavy stainless steel pan with foil to make a flat, sanitary weight (or use a grill press). Add 1 tablespoon olive oil to the skillet and swirl to coat.

Sear under a brick

Place the chicken skin-side down in the hot skillet. Immediately place the wrapped weight on top of the chicken and press gently so the chicken makes full contact with the pan. Cook, undisturbed, 7–9 minutes until the skin is deeply golden and crisp. If the pan smokes excessively, lower heat slightly.

Finish in the oven

Transfer the skillet (with weight removed) to a 400°F (200°C) oven. Add the lemon half, cut-side down, to the pan alongside the chicken. Roast until an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) registers 160–165°F (71–74°C), about 12–18 minutes depending on size. Remove chicken to a cutting board and let rest 8–10 minutes (temperature will rise a couple degrees). Reserve pan drippings for the jus—do not wipe the pan clean.

Rinse and toast farro

Rinse 1 cup pearled farro under cold water and drain. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the diced onion, carrot and celery and a pinch of salt; sweat until softened, 4–5 minutes. Add the minced garlic and cook 30 seconds until aromatic. Stir in the drained farro and toast 1–2 minutes, stirring, until edges turn glossy and smell nutty.

Deglaze and simmer

Add 1 tablespoon dry white wine (optional) and scrape any browned bits from the pan. Pour in 2 cups low-sodium chicken stock, bring to a boil, then reduce to a gentle simmer. Cover and cook until farro is tender but chewy, about 20–25 minutes for pearled farro (check package for exact time). If liquid is absorbed before farro is done, add a few tablespoons hot stock or water and continue cooking.

Finish the pilaf

When farro is cooked, remove from heat and stir in 2 tablespoons chopped parsley and 2 tablespoons grated Parmigiano-Reggiano. Season with 1 tsp salt and 1/2 tsp black pepper (adjust to taste). Fluff with a fork and keep warm until plating.

Sauté garlic and wilt greens

In a large sauté pan, heat 1 tablespoon olive oil over medium heat. Add the sliced garlic and red pepper flakes; cook 30 seconds until fragrant but not browned. Add the mixed greens in batches, tossing to coat and wilt. As the greens reduce, season with 1/2 tsp salt, 1/4 tsp black pepper and drizzle 1 tablespoon lemon juice. Continue tossing until all greens are just wilted but still bright, 2–4 minutes total. Remove from heat and keep warm.

Make the jus

Place the skillet used for the chicken over medium heat (be careful if it's hot). Pour off any excess fat until about 1 tablespoon remains, reserving pan drippings measurement (~1/2 cup) if possible. Add 2 tablespoons dry white wine to deglaze, scraping browned bits with a wooden spoon. Let it reduce by half (1–2 minutes). Add 1/2 cup low-sodium chicken stock and bring to a simmer for 2–3 minutes to concentrate flavor.

Finish and season

Whisk in 1 tablespoon cold cubed unsalted butter, one piece at a time, to emulsify the sauce into a glossy jus. Stir in 1/2 tablespoon fresh lemon juice and 1 teaspoon chopped fresh thyme leaves. Taste and season with 1/4 tsp salt and 1/4 tsp black pepper, adjusting for pan drippings' saltiness. Strain the jus through a fine-mesh sieve into a small saucepot if you prefer a smooth sauce; keep warm.

Divide the farro pilaf among two plates, spoon wilted greens alongside. Slice the rested chicken and place on top of or beside the farro. Spoon the warm light chicken jus over the chicken and a little onto the pilaf. Garnish with reserved lemon zest and a few extra thyme leaves. Serve remaining lemon half at the table.