Marshall Newhouse’s Brick Chicken


Serves 4 • Photography by Nathan Beels

Fairly difficult

Marshall Newhouse’s Brick Chicken


For 1 Batch(es)

For the chicken

  • 1 3- to 4-lb. chicken, fat trimmed, rinsed, dried, split, backbone removed
  • 1 teaspoon(s) dried thyme
  • 1 teaspoon(s) dried parsley
  • Salt and pepper, to taste
  • 1 tablespoon(s) coarsely chopped garlic
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 Lemon, cut into quarters, for serving

Marshall Newhouse’s Brick Chicken Directions

  1. Prepare a large, rinsed brick by wrapping it tightly in foil. Place the chicken on a cutting board, skin-side down, and using your hands, press down hard to make it as flat as possible.
  2. Mix together the thyme, parsley, salt, pepper, garlic and 1 tablespoon of the olive oil and rub all over the chicken—tucking some of the mixture under the skin, as well. If possible, cover and let marinate in the refrigerator for up to a day (even 20 minutes of marinating boosts the flavor).
  3. When you’re ready to cook, heat the oven to 500°. On the stovetop, heat a large cast-iron skillet over medium-high heat for about 3 minutes.
  4. Put the remaining olive oil in the pan and wait about 30 seconds for it to heat. Place the chicken in the skillet, skin-side down, and place the brick on top to help flatten the chicken.
  5. Cook for 5 minutes, then transfer the skillet to the oven and roast the chicken for 15 minutes more. Remove the chicken from the oven, take off the brick and turn the chicken over.
  6. Roast 10 minutes more, or until done (larger chickens may take an additional 5 minutes or so). Serve with lemon wedges.

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