Chicken Under a Brick

Step 1

Place the chicken breast-side down on a cutting board. Using a sharp knife or kitchen shears, cut straight down along both sides of the backbone from the tail toward the neck to remove it completely — discard the backbone or save it for stock.

Step 2

Flip the chicken over so the breast faces up. Press both hands down firmly on the center of the breastbone, pushing hard until you hear a crack and the chicken lies flat like an open book.

Step 3

Pat the skin dry all over using paper towels, pressing gently to remove moisture — dry skin crisps better.

Step 4

Sprinkle 1 teaspoon salt and 0.5 teaspoon black pepper evenly over both sides of the chicken, rubbing it into the skin.

Step 5

Cut the lemon in half lengthwise. Tuck the rosemary sprigs and one lemon half into the cavity beneath the thighs.

Step 6

Place a 12-inch cast iron skillet over medium-high heat and pour in 3 tablespoons olive oil. Heat until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 7

Carefully lay the flattened chicken skin-side down in the hot skillet — it will sizzle immediately. Let it cook without moving for 2 minutes to sear the skin.

Step 8

Place a second cast iron skillet on top of the chicken to weight it down, pressing gently so the whole bird makes contact with the hot pan. If you don't have a second skillet, use a heavy pot or a brick wrapped in foil.

Step 9

Reduce heat to medium and cook for 10 minutes, maintaining steady, even pressure — you should hear a gentle, consistent sizzle.

Step 10

Carefully remove the top skillet or weight and check the thickest part of the thigh with an instant-read thermometer inserted into the meat without touching bone — it should read 165°F.

Step 11

If not yet 165°F, replace the weight and cook for 2–3 minutes more, checking again.

Step 12

Transfer the chicken to a clean cutting board and let it rest for 3 minutes — the juices redistribute and stay inside when you cut.

Step 13

Cut the chicken into two halves by cutting down through the center of the breastbone, or into quarters by separating the legs and wings from the breast.

Step 14

Place the chicken on a serving plate and squeeze the remaining lemon half over the meat.