Brick Chicken Quarters

by jerseygirl on January 8, 2015 · 5 comments

DSC_0252It seems the latest restaurant rage is chicken under a brick. We went to several restaurants during a recent NYC trip and there was some sort of brick chicken on the menu. Brick chicken is exactly as it sounds. The chicken is flattened by deboning part of it and cooked under a brick.  The skin is golden and crispy while the meat is tender and juicy. Some will grill it while others will roast it. I prefer the crisp skin of roasting a chicken.

While many chefs will flatten a whole chicken by cutting out the breast bone and then cook the chicken, I decided I didn’t want to test my butchering skills. I really don’t like to even touch raw chicken but there are things I do just so my family can have a good meal (hear that husband?).  So to make things easy, I bought a package of chicken leg quarters and cooked the chicken in pieces. You can do this with chicken breasts too if you prefer white meat.

I really didn’t feel like going to The Home Depot to purchase bricks so a few substitutions were made. In stead of using bricks which are wrapped in foil, you can use a heavy pot filled with cans. This worked perfectly and I had everything I needed in my own kitchen. I rubbed the chicken with a simple Stubbs chicken rub and a little dried thyme. I kept things really simple. Now to actually to cook the chicken.

First you preheat the oven to 400 degrees. Then you season your chicken quarters. Make sure you season both sides of the chicken. You can do this several hours before you cook the chicken and keep it in the refrigerator. Heat a large ovenproof  skillet with olive oil and a dab of butter to medium high heat. A cast iron pan works well but I decided to use my heavy skillet. Place the chicken, skin side down in the pan. It should look like this.

DSC_0216 - Copy Then a wide heavy pot goes on top of the chicken. Add a few of your heaviest cans so the chicken gets pressed down. The skin is going to get nice and brown while the juices stay inside the chicken. Reduce heat to medium and cook like this for about 20 minutes. Check to make sure the skin is crispy and brown. You can always cook it for a few extra minutes if you want it crispier.

DSC_0222 - Copy

Next the chicken gets flipped over over and cooked for 5 more minutes. The pan gets put in the oven where the chicken finishes cooking. Roast in the oven for about 10 more minutes or until a meat thermometer reads 165 degrees in the meatiest part of the chicken thigh.

I served this with roast potatoes and Brussels sprouts. The veggies can roast in the oven while the chicken is cooking on the stove.

Make this chicken and you will want it for dinner again and again!

5.0 from 1 reviews
Brick Chicken
Recipe type: chicken
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6 servings
Crisp juicy chicken is what you get in this recipe!
  • 3 to 4 chicken quarters
  • 2 TBS chicken rub
  • 2 teaspoons dried thyme
  • 2 Tablespoons olive oil
  • 1 Tablespoon butter
  1. Preheat oven to 400 degrees. Rub chicken quarters with chicken rub and thyme.
  2. Heat a large heavy skillet on medium high heat. Add olive oil and butter to the pan. When oil and butter is sizzling, add chicken, skin side down.
  3. Place a large heavy pot on top of the chicken. Add heavy cans to the pot so the chicken is pressed down.
  4. Reduce heat to medium and cook for about 20 minutes or until skin of chicken is crispy and golden. Remove pot and flip chicken. Cook for 5 more minutes.
  5. Place pan in oven and cook for additional 10 to 15 minutes or until meat thermometer placed in chicken registers 165 degrees.


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{ 5 comments… read them below or add one }

lisa keys January 8, 2015 at 8:39 pm

so good–love the can idea


Lila Asnani January 9, 2015 at 1:23 am

This recipe looks easy and yummy-the best kind. I have not seen brick chicken on menus yet but maybe we are behind on this trend! Either way I am definitely going to give this a try. Thanks for sharing.


Susan Ericson January 9, 2015 at 10:04 am

So delicious and so simple…I will be giving your recipe a try at home Lisa!


Pamela @ Brooklyn Farm Girl January 10, 2015 at 10:05 pm

The perfect weekend dinner – yum!


Joanne January 11, 2015 at 4:35 pm

I’ve heard of this brick chicken business but can’t say I’ve ever experienced it myself. I guess it’s a good way to get a good sear on the whole chicken!


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