dinner · gluten-free
30-minute brick chicken
Spatchcocked or boneless chicken pressed under a heavy pan for skin that turns completely crisp and golden, finished with a quick lemon-herb pan sauce.
- Time
- 30min
- Steps
- 4
Ingredients
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Allergens
Contains milk.
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Shopping list
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Equipment
You'll need: Cast-iron pan.
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Method
-
1
Season the chicken. Place skin side down in a cold oiled cast-iron pan and set a heavy pan or foil-wrapped brick on top.
-
2
Cook over medium heat 12-15 minutes until the skin is deep golden and crisp.
-
3
Flip, add the garlic, cook 3-5 minutes more until done.
-
4
Remove the chicken, add the butter, lemon and parsley to the pan, and spoon over.
